Ginger Garlic Paste Recipe (with Step by Step Photos)
Ginger Garlic Paste is one of the basic ingredients in Indian kitchens which is used in many recipes like curries, dals, appetizers, and parathas, etc. This paste is made using only 2 ingredients and the process is also simple and easy to make it in bulk. Just blend equal amounts of peeled garlic and ginger together in a blender until smooth and within minutes the paste will be ready. It stays good for 2 weeks in the refrigerator and can be stored for 2-3 months in the freezer.
More Cooking Basics
Preparation Time:10 minutes
Cooking Time:0 minutes
Serves:1 cup
| Ingredients: |
| 1/2 cup peeled Garlic |
| 1/2 cup peeled and chopped Ginger |
Directions:
Peel the garlic. You can also use the store-bought peeled garlic to speed up the process.- Wash the ginger and remove any dirt by scrubbing it. Pat it dry and peel it. Remove any bruised parts and cut it into small pieces. If you are using organic ginger, you can use the ginger with skin, no need to peel it.
- Add peeled garlic and chopped ginger in the small jar of a mixer grinder or a high speed blender.
- Blend until smooth. If required, scrape the sides while blending. Don’t add any water while making this paste.
- Transfer the paste to a small glass jar. It stays good for 2 weeks in the refrigerator and 2-3 months in the freezer.
- To store the paste in the freezer, put the paste into small portions using a spoon or spread it evenly in a thick layer (in a square or rectangular shape) on a plate lined with parchment paper or aluminum foil. You can even use an ice cube tray and then put approx. 1 tablespoon paste into each cube.
- Cut it into small squares using a knife as shown in the picture and cover the plate with a cling wrap or a large lid or another plate and place it in the freezer.
- Let it chill for 2-3 hours. Remove it from the freezer and cut the ginger paste into small squares. You can cut it easily with your hands.
- Store the paste squares into a ziplock bag or a small container and put it back into the freezer.
Tips and Variations:
- This recipe can be easily doubled or tripled. Just take the ginger and garlic in a 1:1 ratio.
- To speed up the process, use the store-bought peeled garlic to make this paste.
- If you prefer, you can add salt and oil while making the paste.
- Always use a clean spoon while taking out the paste from the jar.
- How to use the frozen paste – There is no need to thaw the paste, you can add it directly to hot oil with other ingredients while cooking.
Taste: Spicy
Serving Ideas: Ginger garlic paste can be used in lots of Indian dishes like pulao, biryani, curry, dal, etc.