Ginger Garlic Paste recipe (Quick and Easy)

Last updated on March 13th, 2021 at 07:26 am

Ginger garlic paste recipe – Quick and simple homemade ginger garlic paste without any additives or preservatives. This paste can be frozen or stored in a refrigerator!

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For as long as I can remember I’ve been more inclined towards making food from scratch at home, like even basic things like coconut milk, sambar powder, garam masala powder, and like this ginger garlic paste. Probably because I wanted to try it at home and of late, since I became a mum, it’s been mostly about avoiding unnecessary additives and preservatives.

I remember being very interested in making ginger garlic paste at home even when I began cooking for the first time. I did not like the taste of packed pastes but absolutely loved the freshness of homemade ones. An I think many buy storebought pastes because they dont know how to make ginger garlic paste at home.

What is ginger garlic paste?

For those of you who aren’t familiar with Indian Cooking, Ginger Garlic Paste recipe is one of the basics for any masala. Both ginger and garlic aids in digestion which makes this paste an important ingredient when cooking meat. It also has several health benefits.

I use this paste for almost every recipe that calls for ginger and garlic simply because it is easier to use this readymade paste rather than having to peel and chop ginger and garlic every single time. It gives an unbelievable flavor when you add this to whatever dish that calls for it.

Why make this at home?

Free from preservatives: I get it, why make this when you can easily find this at any of the Indian stores right? Let’s face it you don’t know what goes into it do you? Also because the tinned pastes travel miles and are stored for a long long time there are a lot of additives, flavor enhancers, and preservatives.

Easy to make: You can think of store-bought stuff when it takes a whole day or so to make something, but not this ginger garlic paste recipe. The only thing that takes time is peeling garlic, but I’ve got easy methods for you to do that tedious work. Otherwise, it is just blending and storing. It is that easy!

Long-Lasting: You can store in the refrigerator and if you’ve got some more you can freeze for later use. In fact I make a large batch, split it, and freeze more quantities. So that I don’t have to peel garlic and ginger frequently. This was it lasts for a long time without any added preservatives. Cool right?

Tastes better than store-bought: There is a sharp difference store-bought and homemade ginger garlic paste. Store-bought pastes somehow feel artificial and the additives don’t do any good at all, it in fact only makes it taste a bit dull. Whereas, homemade pastes are fresh and delicious; which definitely adds a lot of flavor to any dish.

Buying the right ginger and garlic:

For a smooth and fresh ginger garlic paste, it is important to buy the best ginger and garlic. As for garlic, it would be best to find bulbs with large cloves, this way it would be easier to peel. And as for ginger, the freshness of the ginger can be found by peeling the skin using your fingernails. Tender and fresh ginger’s skin would peel off easily and this is the ginger you should be buying because it won’t leave fibrous strands in your ginger garlic paste.

How to use ginger-garlic paste? And, how much?

Many Indian and Asian recipe calls for ginger garlic paste. You can use it whenever a recipe calls for minced ginger and garlic or ginger garlic paste as such. I even use it to marinate meat or use it as masala rubs. I LOVE the flavor ginger and garlic bring to any dish. You can use anywhere from 1/4 tsp to 1 tbsp depending on the recipe. When it comes to this, I would say less is more!

Recipes that use this paste:

Instant Pot Chicken Masala recipe

Easy and quick Chicken Biryani recipe

Mutton Gravy (South Indian Style) recipe

Why does homemade ginger garlic paste turn green?

One of the problems that homemade ginger garlic pastes are not preferred is when it turns greenish when stored. I freaked when this happened to me the first time too. Fret not, the coloration is caused solely by garlic and ginger is completely innocent in this. It can happen due to any reason, the jar you’re using, or the temperature.

But I’ve researched and the color is completely harmless. So give the garlic a break, will ya? I’ve noticed that the greenish color shows up when I store the paste in glass jars. I haven’t noticed this when I’ve kept them in stainless steel. Although, more monitoring is required, and I’ll keep you posted!

Storing ginger garlic paste:

Homemade GG paste stays well in the refrigerator for about 3 weeks. Ensure to keep it tightly covered, trust me on this, seriously. Because if you leave it uncovered, nothing happens to the ginger garlic paste but your precious cakes and apple will have taken the flavor of ginger and garlic, you don’t want that.

This paste can be frozen, and that is the best part about this homemade ginger garlic paste recipe. It stays good in the freezer for 3 months, without any preservatives. Pack them in zip lock bags and throw them in the freezer. To use, thaw in the refrigerator.

Variations and substitutions:

I’ve seen that in some households, they add a bit of turmeric or some salt to keep the ginger garlic paste. I personally like to keep it simple, because that way I can use it to make any dish from across cuisines. Also, I don’t have to be mindful of the salt that is already there in the paste. So, I leave it up to you, it is totally your choice to add salt and turmeric.

How to make ginger garlic paste:

Making a paste from ginger and garlic is so simple, efficient, and even cheaper. However, one of the reasons it scares people is because of PEELING. Worry not, it is just as simple. Let’s see how to make ginger garlic paste.

Peeling Ginger: My mom used to peel ginger using the blunt side of any knife. She used to do it so efficiently that it got the skin off every nooks. You can try my mom’s method it is practically zero waste. What I do is, I chop them up into rough 2 inch pieces and I peel the skin using a peeler. I peel off those tiny buds and nodes, it is time-saving and easy.

Peeling Garlic: Peeling ginger is nothing compared to peeling garlic. I like to peel by cutting the top of a garlic clove and then peeling the skin off. I usually do it while watching TV shows, which takes my mind off the tedious work of peeling. But the way I do it is certainly not the easiest, it takes quite a bit of time and one of your fingers is gonna take the hotness of the garlic and burn.

Which is why I’m gonna tell you an easy way. I use this method when I am making a big batch of ginger garlic paste. You can use it no matter when.

• Measure out 320g of garlic and separate them into individual cloves.
• Heat some water, add the garlic to the hot water, remove from heat, and let it sit for 5 minutes.
• Drain the water and you can see the skin has peeled off.
• Pick the skins to separate it from the garlic.

Making the ginger garlic paste:

• Once ginger and garlic are peeled, chop the ginger into 1/2 inch pieces. Leave the garlic cloves as it is.
• Add the ginger and the garlic to a blender. Pulse it until it is broken down.
• Add 2-3 tbsp water to make a smooth paste. Transfer to a bowl or a jar and store it in the refrigerator.

Notes:

• Ensure to buy big sized cloves for garlic and tender ginger to avoid fibrous strands. (see post above for buying tips)
• Store in refrigerator in an airtight box for 3 weeks. Freeze the paste in zip locks for up to 3 months.
• Sometimes, the ginger garlic paste turns greenish, but it is completely edible. (see post above for more details)
• Use water only if necessary, i.e. if the blender is struggling.

Made this? Got doubts? Let me know what you think in the comments below!