Ginger Garlic Paste | How to make Ginger Garlic Paste (VIDEO)
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Ginger Garlic paste is one of the basic essential in Indian cooking. It gives the very good aroma to the food. It is easy if you have this paste in hand which makes the cooking process little quicker. I use ginger and garlic in a different way in many dishes like in some dishes I use the pounded, grated, sliced or even the paste. It depends on what the recipe calls for. Once you make your own batch of paste then you will never go back to the store-bought one. I do have store-bought one in my fridge but I use them only if I am running out of my paste. They always add preservatives which changes the taste of our food. Here, we are going to make the paste only by adding oil and salt. You can happily store this in your fridge for a month or so or you can freeze them in the freezer tray and use the cubes in your cooking directly or thaw them before adding. I try to use within 2 weeks because the fresh ones are always the best.
The peeling part takes longer time especially garlic cloves. Use big size so the peeling process is easy and quick. I usually soak the garlic in the water for a few minutes then I start peeling which helps in easy peeling. Don’t bother to peel the ginger skin, you can directly add the ginger with the skin while making the paste. I always peel the ginger skin but its totally optional. Don’t add water while grinding. Once water is added then you can’t store them in the fridge for longer days. If you think your blender can’t do its job well if the ginger and garlic are big in size then chop them into small pieces. It takes some time to prefer this but it saves a lot of time while cooking. I have taken an equal quantity of ginger and garlic. 250 gms of ginger and 250 gms of garlic which will last for 2 to 3 weeks. My friend makes them in a big batch and stores it in the freezer for 5 to 6 months.
My all-time preference is freshly made paste for any dishes especially Biryani but this method helps the cooking women who don’t like to buy the one with preservatives. You can use any oil while grinding the paste but if you use olive oil then it might change the colour to green in a day but it’s very safe to use. It’s the nature of olive oil that changes the colour of ginger garlic paste.
Tips to make perfect Ginger Garlic Paste:
- You can use any oil of your choice.
- I have used sunflower oil.
- Using olive oil changes the colour of the paste but it is safe to use after it changes the colour.
- You can grind ginger and garlic separately if you prefer them separately.
- Try to adjust the salt in the dish as we have added salt in the paste too.
- Ginger can be used with or without peeling.
Here is the step by step process:
Take garlic and ginger in equal quantity. Remove the skin from the garlic. You can use ginger with or without the skin. (It depends on what you prefer)
Take them both in the grinding jar. Grind the paste by stirring them periodically.
Then add salt,
Oil and again grind them.
It takes 2 to 3 minutes to get the smooth paste. Store them in an air-tight container or freeze it in the freezer tray.
If you want to store it for a longer time, store them in the freezer for a month or 2.
Homemade ginger garlic paste is very essential item in Indian cooking. It is very important to enhance the taste in both veg and non-veg food.
Ingredients
- Garlic – 250 gms (peeled)
- Ginger – 250 gms (peeled)
- Salt – 1 tsp
- Oil – 1 tbsp
Method
- Take garlic and ginger in equal quantity.
- Remove the skin from the garlic.
- You can use ginger with or without the skin (It depends on what you prefer).
- Take them both in the grinding jar
- Grind the paste by stirring them periodically.
- Add salt and oil and again grind them.
- It takes 2 to 3 minutes to get the smooth paste.
- Store them in air-tight container or freeze it in the freezer tray.
Notes
1. You can use any oil of your choice. I have used sunflower oil.
2. Using olive oil changes the colour of the paste but it is safe to use after it changes the colour.
3. You can grind ginger and garlic separately if you prefer them separately.
4. Try to adjust the salt in the dish as we have added salt in the paste too.
5. Ginger can be used with or without peeling.
Serve with Love
