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Ginger Garlic Paste recipe
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Ginger Garlic Paste recipe

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!
Course Basics
Cuisine Indian, South Indian
Keyword garlic, ginger, paste
Prep Time 20 minutes
Blending and packing 10 minutes
Total Time 30 minutes
Servings 30 tablespoon
Calories 32kcal
Author Niveditha

Equipment

  • Blender

Ingredients

  • 300 g Peeled Garlic , (see notes for easy peeling)
  • 150 g Peeled Ginger
  • 3 tablespoon Water

Instructions

  • Add the peeled ginger and peeled garlic into a blender. Pulse it until the pieces are broken down into little pieces. Continue blending on medium speed. Scrape downt the sides now and then.
  • Add 1-3 tbps of water if required, to make the paste smoother. Transfer the paste to a clean jar and store in 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.

Nutrition

Serving: 1tablespoon | Calories: 32kcal | Carbohydrates: 6g | Protein: 1g | Sodium: 3mg | Potassium: 106mg | Fiber: 1g | Vitamin A: 2IU | Calcium: 5mg | Iron: 6mg