Homemade ginger garlic paste – is one of the staple ingredients in Indian cooking. Making ginger garlic paste at home is easy and tastes fresh. Store brought gg paste adulterated with potatoes and banana pulp. Today lets make a fresh batch of ginger garlic paste.
How to make ginger garlic paste:
1 Peel the garlic before prepping for ginger. For today’s recipe, I took 175 grams of garlic.
2 Using 250 grams of organic ginger. First, Peel the skin and wash them under the water. Then chop them into small chunks and dry them on a clean cloth or paper towel for about 10 min at least.
3 Next, add the ginger chunks into the Vitamix or Preethi mixie jar and process it once.
TIP: In summer’s the ratios I use are ginger: garlic = 2:1 whereas in winter’s I use 1:1 ratio.
4 Next, add the garlic, 1 tbsp oil, 1/2 tbsp salt, and process it until it becomes a smooth paste. Don’t add water while making paste it reduces the shelf life. The mixie jar should be dry before starting the process.
5 Store it in an airtight container and I keep the jar on the refrigerator door. The garlic has an oxidizing property which tends to make the paste turn into green color sometimes. It is completely safe to consume even if changes to green.
The shelf life of homemade ginger garlic paste:
1 This paste can be stored for up to 3 months. For freezing, make 1 tbsp gg paste cubes on a tray and then store them in a ziplock bag for future use.
2 Use the ginger peel in making Indian chai, wash the peel and dry them under the sun. when completely dried store them in a container and use them while preparing chai or tea.
Now that you have your own ginger-garlic paste, Try this Hyderabadi chicken dum biryani recipe!
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Ginger garlic paste
Ginger garlic paste is one of the staple ingredients in Indian cooking. Making ginger garlic paste at home is easy and tastes fresh and more flavorful.
Ingredients
- 250 grams of raw ginger
- 175 grams of garlic pods
- 1 tbsp vegetable oil, or any other oil
- 1 tbsp Salt
Instructions
- Peel the garlic before prepping for ginger. For today’s recipe, I took 175 gms of garlic.
- I’m using 250 grams of organic ginger. First, Peel the skin and wash them under the water. Then chop them into small chunks and dry them on a clean cloth or paper towel for about 10 min at least.
- Now add the ginger chunks into the Vitamix or mixie jar and process it once.
- Next, add the garlic, 1 tbsp oil, 1 tbsp salt, and process it until it becomes a smooth paste.
- Store it in an airtight container and I keep the jar on the refrigerator door.
Notes
In summer’s the ratios I use are ginger: garlic = 2:1 whereas in winter’s I use 1:1 ratio.
The garlic has an oxidizing property which tends to make the paste turn into green color sometimes. It is completely safe to consume even if changes to green.
This paste can be stored for up to 3 months. For freezing, make 1 tbsp gg paste cubes on a tray and then store them in a ziplock bag for future use.
Nutrition Information:
Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
