Ginger garlic paste is one of the essentials in every Indian kitchen. Almost all Indian recipes require ginger garlic paste and it's best to stock this up. There are so many brands of ginger garlic pastes available in the market, however it is always best to make it at home. My dad says, while making the store bought ginger garlic paste, they make it without peeling the garlic or scrapping the ginger, which is not good.
We always make the ginger garlic paste at home, the only difficulty is peeling the garlic! You can make a large batch and store in the refrigerator but we always make just enough for a week. We prefer to make them fresh each week.
GINGER GARLIC PASTE
Preparation time 20 mins | Makes about 1 cup
Ingredients
Method
1. Clean the ginger and scrape the skin and cut into small pieces. Peel the garlic and set aside.
2. In a clean blender, add the chopped ginger and garlic and blend coarsely without adding water.
3. Add the oil and blend again till the paste is smooth.
Storage
1. Store in a clean dry container. Always refrigerate the container. That increases the shelf like of the ginger garlic paste.
2. If stored properly, this will stay good even for a month.
3. Use a clean spoon for the container.
Notes
1. Instead of oil, you can add a tsp of vinegar. Vinegar also adds as a preservative.
2. Do not add water. Adding water will reduce the shelf life of the paste.
3. My mom always grinds the ginger garlic along with some pudina. This works very well for most dishes especially non veg dishes.
4. You can also make a separate ginger paste and garlic paste following this same procedure.
5. You can also use 3/4 cup garlic and 1/2 cup ginger or vice versa according to your preference.
6. If you don't like a smooth paste, you can also grind it coarse.
Until next time,
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We always make the ginger garlic paste at home, the only difficulty is peeling the garlic! You can make a large batch and store in the refrigerator but we always make just enough for a week. We prefer to make them fresh each week.
GINGER GARLIC PASTE
Preparation time 20 mins | Makes about 1 cup
Ingredients
- Ginger - 3/4 cup, chopped
- Garlic - 3/4 cup
- Oil - 1 tsp
1. Clean the ginger and scrape the skin and cut into small pieces. Peel the garlic and set aside.
Storage
1. Store in a clean dry container. Always refrigerate the container. That increases the shelf like of the ginger garlic paste.
2. If stored properly, this will stay good even for a month.
3. Use a clean spoon for the container.
Notes
1. Instead of oil, you can add a tsp of vinegar. Vinegar also adds as a preservative.
2. Do not add water. Adding water will reduce the shelf life of the paste.
3. My mom always grinds the ginger garlic along with some pudina. This works very well for most dishes especially non veg dishes.
4. You can also make a separate ginger paste and garlic paste following this same procedure.
5. You can also use 3/4 cup garlic and 1/2 cup ginger or vice versa according to your preference.
6. If you don't like a smooth paste, you can also grind it coarse.
Until next time,
Good post. Thanks for sharing
ReplyDeleteThe must have for every other dish in my house as well.
ReplyDeletehomemade is the best always..useful post dear
ReplyDeleteVery useful post, I too make fresh ginger garlic paste every time.
ReplyDeleteHomemade is always best. Useful post and nice tips.
ReplyDeleteTrying this tonight. Thank you for a helpful post!
ReplyDelete