Homemade Ginger Garlic Paste Recipe – Quick and Easy

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Homemade Ginger Garlic Paste Recipe - Quick and Easy

Ginger garlic paste is the backbone and key condiment of every single curry in subcontinent cuisines. It boosts earthy and savory flavors in dishes, helps to tenderize meats and utilized to form a base of curries. Three quick ingredients to make homemade authentic garlic ginger paste in 15 minutes only.

What is Ginger and Garlic paste?

If I shortly describe, Ginger-garlic paste is a finely blended mixture of fresh raw ginger roots and garlic cloves. Including myself, mostly chefs typically use a 50:50 ratio of ginger to garlic, striking an impressive balance between their flavors. Often salt, oil or vinegar are used as preservatives to extend the shelf life of Indian ginger garlic paste.

The very first skill I learned during my internship at 4-star hotel was how to prepare ginger garlic paste in bulk for busy a day. The process of making organic ginger garlic paste is quite simple and easy. After peeling, the garlic and ginger are chopped into small pieces to facilitate easier processing or grinding.

Ginger Garlic paste

You can also use a mortar and pestle to crush and make fresh ginger-garlic paste, just like in ancient times. Same like me you can also use electric food processor or spice grinder to make a fine paste by adding small amount of oil. Store it in an airtight glass jar or a large container.

Ginger-garlic paste is crucial in Pakistani and Indian cooking, used in everything from meats and vegetables to lentil dishes like Chicken Handi and Mixed Vegetable Dal Tadka.

Ginger Garlic Paste Ingredients

The basic ingredients for making quick ginger-garlic paste recipe are very simple. Here’s what you need

  1. Ginger: 100 grams of fresh ginger root, peeled and chopped. It promotes blood sugar regulation, and digestion improvement,
  2. Garlic: 100 grams of fresh and dry garlic cloves, peeled. It boosts the immune system, lowers blood pressure and cholesterol.
  3. Oil: Two table spoon of any neutral oil like vegetable oil, canola oil, or olive oil. It helps to preserve the paste and adds smoothness. Can replace it with Vinegar.

How To Make Ginger Garlic Paste

Ginger garlic paste preparation is simple yet requires careful attention for best results.  

Peel and Chop Ginger: Always choose fresh and organic ginger. Wash it well to remove any dirt. Pat dry after cleaning. Use a peeler or chef’s knife to peel it, then roughly chop garlic into small pieces, similar in size to cloves.

Peel the Garlic: There are several professional easy ways to peel the garlic cloves. The easiest method is to press the cloves with a heavy object to crush them, then peel away the skin.

peal ginger and garlic both

Grind them – Combine peel ginger and garlic in a powerful electric blender, food processor, or spice grinder (use what you have at your convenience). And start blending on pulse mode for 1 to 2 minutes, taking short pauses in between.

Grind-them

Add oil: If the blender has trouble/stuck while making a paste from the garlic and ginger, add a little oil slowly, then keep blending until it turns pale or a smooth paste.

ready-to-use-ginger-garlic-paste

How To Store Best Ginger Garlic Paste

Storing ginger garlic paste properly can extend its shelf life and preserve its freshness. Here are some top tips to store the ginger garlic paste properly.

  • Store In Glass Jar – Scrape the sides of the grinder well and transfer the ginger garlic paste into an airtight glass jar or in any other container. Make sure it’s sealed tightly or warped properly. I only recommend glass jar as it doesn’t absorb odors and is easy to clean.
  • Put a Label: Please try to place a label with its production date on the Jar or container. 
  • Refrigeration – If you are going to use this paste for daily cooking. Then, store this ginger garlic paste jar in the refrigerator. It will remain fresh and usable for up to 4 to 5 weeks.
  • Freezing: If you have made a ginger garlic paste recipe in a large quantity and want to freeze it. Pour the ginger garlic paste into ice cube trays and freeze. Once frozen, transfer the cubes to a freezer-friendly bag. You can use these frozen cubes for up to 3 months without the need to thaw—simply put frozen ginger garlic paste cube directly into your curry.

Pro Tips for Ginger and Garlic Paste

  1. Peel Properly: Always purchase fresh ginger and garlic. Thoroughly peel the ginger to remove its skin, as it has a bitter taste that can compromise the overall flavor of the paste.
  2. Don’t Add Water: Please don’t add water when grinding the paste.
  3. Add Oil: Only use oil. It is a natural preservative and also extend the shelf life of paste. Alternatively, you can add vinegar and salt. 
  4. Ginger To Garlic Ratio: Always use an equal ratio of ginger and garlic by weight. It ensures a balanced flavor. 50:50
  5. Keep It Clean: Always use a clean, dry spoon to take out the paste to avoid contamination.

Difference Between Store Bought and Fresh Ginger Garlic

The homemade preservative-free ginger-garlic paste is fresh, more flavorful, healthier, easy to customize, and cost-effective. In contrast, store-bought ginger-garlic paste offers convenience and a longer shelf life due to preservatives, a milder flavor, and additives that reduce its health benefits. Some famous brands for ginger and garlic paste are Shan, Smith and Jones, Costco, Kroger, and so on. Following table will help you more to understand.

AspectStore-Bought Ginger-Garlic PasteHomemade Ginger-Garlic Paste
IngredientsMay contain preservatives, acids, and oils for longer shelf life.Purely ginger and garlic, only 1 or 2 tbsp of oil for preservation.
FlavorCan be milder due to preservatives and processing; consistency in taste.Fresher and more pungent flavor; can be tailored to personal preference.
CostGenerally, more expensive per unit than making it at home.Cheaper in the long run, especially if ginger and garlic are bought in bulk.
Shelf LifeLonger due to added preservatives; varies by brand.Shorter, but can last a few weeks to a month when stored properly in the fridge.
HealthPreservatives and additives might reduce some health benefits.Retains more natural enzymes, vitamins, and minerals.
ConvenienceReady to use; saves preparation time.Requires time to peel, chop, and blend, but can be made in batches.

Ginger Garlic Paste Turn Green

Sometimes, fresh ginger-garlic paste can turn green after making. It happens due to copper utensils and vinegar reacting with garlic’s sulfur, ginger’s chlorophyll, or air exposure. For this, I will recommend you to always use fresh ginger garlic, avoid using copper utensils for grinding, and store the paste instantly in an airtight container in the refrigerator. Even if ginger-garlic paste turns green, it’s still safe to use.

Ginger Garlic Paste Uses

  • Marinates meats and vegetables: Enhances flavor and tenderizes.
  • Base for curries and gravies: Adds depth and aroma.
  • Elevates stir-fries: Infuses rich flavors into vegetables and noodles.
  • Boosts soups and broths: Increases warmth and nutritional value.
  • Mixes into dips and sauces: Provides a spicy, aromatic kick.
  • Seasoning for grilling or baking: Imparts robust flavor to foods.
  • Health remedies: Offers anti-inflammatory and antioxidant benefits.
  • Flavor enhancer in lentils and various dishes: Enriches overall taste profile.

Alternatives Of Ginger Garlic Paste

To substitute ginger garlic, paste, mix equal parts of fresh minced ginger and garlic, or use garlic and ginger powders as a quicker alternative. Other option includes asafoetida for a unique flavor.

FAQs

Which ginger garlic paste is best?

In my opinion, authentic homemade ginger garlic paste typically offers the freshest taste and aroma. Some store-bought brands like Shan, Mehran, Everest and Mother’s Recipe are famous for their quality and flavor in Pakistan and India.

When we add ginger garlic paste while cooking?

Simple ginger garlic paste is typically added early in cooking process, just after frying onions. It infuses its flavors in the oil and adds aroma & taste to the dish along with other ingredients.

How long does ginger garlic paste last?

Homemade ginger garlic paste can utilize for 4 to 5 weeks by storing in the fridge. This paste can be freeze in ice cube shapes for up to 3 months in the freezer. Store-bought versions may last longer due to added preservatives.

How many calories are in ginger garlic paste?

One tablespoon of ginger garlic paste approximately contains 12 calories depending on the use of oil and other ingredients.

How to make Ginger Garlic paste?

Homemade ginger garlic paste is created by blending equal parts of peeled, chopped fresh ginger and garlic with a bit of oil until smooth paste. Don’t add water while blending.

Ginger Garlic Paste Recipe

Ginger garlic paste is the backbone and key condiment of every single curry in subcontinent cuisines. It boosts earthy and savory flavors in dishes, helps to tenderize meats and utilized to form a base of curries. Three quick ingredients to make homemade authentic garlic ginger paste in 15 minutes only.
Prep Time10 minutes
Active Time5 minutes
Total Time15 minutes
Course: Ingredient
Cuisine: Indian, Pakistani
Keyword: Adrak lehnsan Paste, Garlic Paste, Ginger Garlic Paste, Ginger Paste, How to make ginger garlic paste
Yield: 1 Cup

Equipment

  • 1 Bowl
  • 1 Grinder Machine
  • 1 Glass Jar For Storing

Materials

  • 100 Gram Ginger
  • 100 Gram Garlic
  • 2-5 Tablespoon Oil – Or as Required to blend smoothly

Instructions

  • Peel and Chop Ginger: Always choose fresh and organic ginger. Wash it well to remove any dirt. Pat dry after cleaning. Use a peeler or chef’s knife to peel it, then roughly chop garlic into small pieces, similar in size to cloves.
  • Peel the Garlic: There are several professional easy ways to peel the garlic cloves. The easiest method is to press the cloves with a heavy object to crush them, then peel away the skin.
  • Grind them – Combine peel ginger and garlic in a powerful electric blender, food processor, or spice grinder (use what you have at your convenience). And start blending on pulse mode for 1 to 2 minutes, taking short pauses in between.
  • Add oil: If the blender has trouble/stuck while making a paste from the garlic and ginger, add a little oil slowly, then keep blending until it turns pale or a smooth paste.
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