Monday, November 24, 2014

Homemade Ginger- Garlic Paste

Ginger Garlic Paste comes handy when you cook North Indian dishes on a daily basis. Until few months back, I never made ginger garlic paste in bulk. I would always use fresh grated ginger and garlic in my dishes. But I made this paste once in bulk, for my husband so that it will be of some help when I am away from home. After that even I got used to using it and use it regularly and quite happy with it. Do try making it and I am sure it will be of great help for busy days! I promise it is much better than the store bought ones which has preservatives.

I adapted the recipe from here.

  • Ginger, chopped - 1 cup
  • Garlic pods, peeled - 1 cup
  • Salt- 1 1/2 tsp
  • Oil - 1-2 Tbsp


Peel the garlic and set it aside.

Now wash and scrub the ginger. Then tap it dry with a paper towel or kitchen towel. Once it is completely dry, chop it into small pieces.

Now take the salt in a small pan and dry roast it until it changes its color slightly. Then turn off the heat and allow it to cool completely.
Now add ginger, garlic, salt and 1 Tbsp of oil in a food processor or blender jar. 

Then process it until you get a paste (I like to have some texture and not a complete paste. Hence I make it  in a food processor).

Once done, transfer it into a clean dry glass bowl. Ginger - Garlic Paste is ready!!

Store it in the refrigerator. It stays good upto three months.

Notes: For best results store the paste in the coldest region of your refrigerator (not in the door). Use clean , dry spoon every single time.
You can also vary the quantities of ginger and garlic. If you like more ginger then add 1 1/4 cup of ginger and 3/4 cup of garlic (or 1 1/4 cup of garlic and 3/4 cup of ginger).
Don't add water while grinding. Use only oil. If water is used, then the paste doesn't last longer.
You can also freeze the paste in ice cube trays (I have not tried this method).

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