ginger garlic paste

Ginger garlic paste is a key ingredient in many Indian dishes, from curries to biryanis and everything in between. It adds delicious, savory notes and a heavenly aroma that&#039;s quite unique to Indian cuisine. I&#039;ll show you how to make an easy, authentic ginger garlic paste and store it so you always have it on hand when a recipe calls for it.

Ginger Garlic Paste

ginger

garlic

vegetable oil

tbsp vinegar

Place the ginger and garlic in the blender.  Blitz on low speed for a minute or so until the ginger and garlic are broken down into small bits. Scrape down the bowl a couple of times if needed to keep the ingredients moving.

Add the oil and vinegar and process again, first at low speed until you have a paste, and then at a higher speed until the paste is quite smooth. Again, scrape down the bowl with a spatula as needed if the ingredients don&#039;t move.

Store the ginger-garlic paste in an airtight jar in the refrigerator for up to four weeks.

For long-term storage place one-tablespoon-size servings of the ginger garlic paste in ice cube trays, pop out the cubes when frozen, and store in a freezer-safe bag.

A simple tutorial on how make homemade ginger-garlic paste and preserve it refrigerated for months without the addition of any oil or salt. Enjoy the convenience of having pre-minced ginger or garlic ready to be used whenever needed.&nbsp;

Homemade Ginger-Garlic Paste

garlic ([1 1/2 cups], peeled)

filtered* water (as little as needed for blending, see notes)

Wash and then peel the ginger and garlic (if using). Chop the ginger into smaller pieces (about 1 - 2 cm, 0.5 - 1 inch).

Place equal amounts of ginger and garlic in the blender. If you are keeping them separate, just blend them separately.

Add a little water, as little as you can do with for easy blending.

Blend to a smooth puree.

Place minced ginger-garlic paste in a clean/sterile jar. (see notes)

Keep refrigerated for 2 - 3 months. Always use a very clean spoon when taking the paste out of the jar.

Sometimes ginger or garlic can go moldy when kept for a few weeks even in the fridge. In order to preserve mine for longer and also save time, I usually pre-mince them and keep them in a jar in the refrigerator ready to be used. In this video, I am sharing a few tips on how I prepare, mince and store ginger. You can do the same for garlic too.
Blog post: https://www.veganlovlie.com/quick-tip-pre-mince-prepare-preserve

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Homemade Ginger Garlic Paste (no oil, no salt) — How-to Preserve and Store Minced Ginger Garlic

Easy homemade fresh garlic paste that will make your cooking easier on busy days and will save you time in the kitchen. This garlic paste is easy to store in the refrigerator or freezer.

How to Make Garlic Paste?

Garlic Cloves (peeled)

Oil (I used avocado oil, see notes)

Blending: Add the peeled garlic and oil to a blender or food processor. Blend to a smooth paste. Scrape down as needed in between.

Transfer the garlic paste to an air tight glass container. Top with a thin layer of oil. It can be refrigerated for up to 2 weeks.

To store for longer, freeze in ice-cube trays or resealable plastic bags for 3-4 months. You can fill the bag and flatten it. It will help in easier storage and you can break off the needed amount. You can pop the freezed garlic paste from the ice-cube trays, to store in a plastic bag to save space too.

Storing

Homemade ginger garlic paste is one of the basic essential condiments used in Indian cooking. It is used to impart flavor to most of the veg and non-vegetarian foods. This recipe shared how to make ginger garlic paste at home and store it well for further use.

Ginger garlic paste

tbsp oil

½ tsp Turmeric ((or haldi / optional))

Wash and peel the skin of ginger.

Rinse it well and next chop them to half to 1 inch pieces. Set aside to dry on a plate.

Cut off both the ends of garlic. Peel them.

You can also add them to a box or tight lid container. Cover the jar and shake it vigorously for a minute. You will see the skin of the garlic loosens or comes off.This tip works only with certain kinds of garlic.

You can also pour some oil over the garlic and rub off to loosen the skin. This is how we peel garlic when we make pickles.

Preparation for ginger garlic paste

Add ginger, garlic and oil to a blender jar. Blend well until smooth and light in color.

Scrape off the sides and repeat blending until you see a smooth mixture.

Transfer the ginger garlic paste to a clean dry glass. Use a air tight jar. 

Refrigerate ginger garlic paste up to a month or 6 months in a freezer.

If placing in freezer, fill them in small boxes or ice tray. Cover with a cling wrap.

Remove them once set and place them in a zip lock bag.

Use as desired whenever needed by defrosting one cube each time.

How to make ginger garlic paste

Dry ginger and garlic in sunlight for 2 to 3 hours until both look moisture free. 

Dry the blender jar and glass bottle too completely.

Make a fine paste of this. Add oil at regular intervals if needed until it turns smooth.

Store this in the dry glass bottle or jar. Pour 1 tsp of oil on top.

Cover and keep at room temperature for up to 2 weeks.

Ginger garlic paste may go bad in humid or too hot atmosphere and even during monsoons.

Storing ginger garlic paste at room temperature without refrigeration.

Ginger Garlic paste is a cornerstone of many Indian recipes. Try this simple homemade Garlic Ginger paste recipe for yourself and set your fridge up for several weeks&#39; worth of cooking success.

Ginger Garlic Paste Recipe

garlic cloves

salt

oil oil oil

Peel the garlic cloves. Take them in a bowl.

While peeling, discard garlic cloves that have wilted, dried or have black powder like substance or black spots on them.

Rinse the ginger roots and then peel them. Then roughly chop them

Add the chopped ginger to the bowl containing the peeled garlic cloves. Rinse them again very well in warm water a few times. Drain all the water.

Preparation

Add them in a grinder jar or food processor or a high speed blender.

Also add rock salt and oil. Both salt and oil help in preserving the paste and it does not turn dark too. Just do keep in mind to add less salt in any recipe that you make using this ginger garlic paste.

Grind or process or blend to a smooth and fine consistency. Make sure there are no small chunks of either the ginger and garlic in the ground paste.

You don&#39;t need to add any water while grinding or blending.

Transfer the prepared paste in a clean glass jar. Close the lid and refrigerate.

Making Ginger Garlic Paste

You can either opt to refrigerate or freeze the homemade ginger garlic paste. Use a clean, dry glass jar to store the paste.

In a refrigerator the paste keeps well for about 3 to 4 weeks. In the freezer for 1 to 2 months.

While removing the paste, always use a clean dry spoon. Take the paste as needed and then close the jar tightly with its lid and keep back again the refrigerator.

Use ginger garlic paste as required in any recipe that you make.

Storage and Uses

American chop suey with fried rice

hakka noodles boil

chicken

tbsp ginger garlic paste

tsp black pepper

tomato sauce

tbsp red chilli sauce

tsp soya sauce

tbs vinegar

Salt

cabbage

carrot julienne cut/ some green onion green part

flacs

green chilli chopped

onion chopped /

eggs beaten

For fried rice

glass boil rice

tsp green chilli sauce

green chilli

mix veg cabbage and carrots and green onions

Take a pan add oil chicken cubes stir cook ginger garlic paste green chilli and stir well cook add onion stir fry and add cabbage stir and add carrot stir add capsicum salt black pepper stir full Flame and add 1/2 boil noodles mix well slow Flame add vinegar and tomato sauce chilli sauce soya sauce mix and Flame off

Take pan add oil and fry it noodles golden brown colour and keep aside- take a bowl add eggs beaten and add 1 pinch salt and 1pinch paper and make fine omelet and cut pieces

Take a pan add oil add eggs fry scramble add add vegetables stir fry and add green chilli vinegar stir add salt and pepper stir add soya sauce chilli sauce mix well add boil rice mix well and Flame off - take a dish keep in center chicken noodles and eggs pieces and sides scramble fried rice and top layer fry noodles and garnish green onions

Ready to serve enjoy with your family take care eat well see you again with next recipe bye

Ginger Garlic Paste is a staple in Indian cooking and easy to make at home. The homemade version is so much better than store bought. It can be made in bulk and frozen for months to be used in recipes!

Ginger Garlic Paste (From Scratch)

ginger (measured after removing the skin)

garlic (measured after removing the skin)

Wash and peel the ginger. Pat dry it and then cut it into slices. Peel all the garlic. The total weight for ginger and garlic was 250 grams each, after removing the skins.

Transfer the prepared ginger and garlic to a high speed blender along with the oil and blend for 1 to 2 minutes until you have a smooth paste.

Transfer the paste into a clean glass container and refrigerate. It will be good for up to 4 weeks. You can also freeze the last to make it last longer (refer to the post for instructions on how to freeze the paste). Use in Indian dishes as needed.

Hi Manali,
Thanks for this well explained method to make the ginger garlic paste. Also, nice of you to explain how to substitute measurements for the fresh ginger, garlic amounts. Your recipes are awesome as well.
:).

Cette recette est fabuleuse !!!
Avant je faisais une pâte avec un mélange d'ail et gingembre, le soucis, c'est que cela ne se garder pas longtemps. Depuis que j'ai trouvé cette recette, je suis les consignes à la lettre et c'est fantastique !!! Merci Manali

Cut one whole medium size  with rind lime in small pieces and grind along with the garlic and ginger ,the ground paste will not loose its colour ,acts as a preservative and enhance the synergistic quality of the paste.

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