Last Updated on September 22, 2021
Ginger garlic paste is an essential ingredient made in Indian homes which comes handy for making lot of curries & dishes. Ginger garlic paste has medicinal value with ginger’s digestion properties & garlic’s antioxidant properties. How to make ginger garlic paste at home is explained here with step by step pictures and video.
Ginger garlic paste is a ground or crushed mixture of fresh garlic and ginger. Usually my mom makes it fresh every time at home using a grindstone / mortar & pestle. When we are running for time in the modern age, I prefer making it in large quantity and store it. Ginger garlic paste is a quite essential item used in everyday cooking. Lets learn how to make ginger garlic paste recipe with step by step instructions and video.
Ingredients
- Garlic: Use aged mountain garlic. It is easy to peel and has the full medicinal value when compared to the young ones. If it is pure white in colour and if the place where it is stored in shop does not have much skin then it is cheap / china young variety. If it is slightly pinky, brownish and it gives a crunchy feel to touch & the place where it is stored has lot of skin peels, go for it – it is aged. Go for bigger cloves as they make peeling job slightly easier.
- Ginger: I used fresh ginger bought from vegetable market. By the look some may be moist and some might be very dry. Prefer the moist ones to the dry ones. Ginger peeling is difficult with knife and not safe too! Easy way to peel ginger is with an old spoon.Choose ginger that is of less fiber.
Why ginger garlic paste should be made at home?
Ginger garlic paste is available as a readymade item in departmental & grocery stores but with acidity regulators, stabilizers and / or with added preservatives. The goodness of ginger & garlic with added preservatives cannot give the medicinal value that it is intended to be. And with the worry of looking when it is made and its expiry date (2 weeks usually from opening the container), why buy it when you can make it in minutes? We can add natural preservatives like oil (chekku), turmeric at home and can retain in refrigerator for 3-4 weeks. Fresh, natural preservatives, longer shelf life, saving some money – My choice will always be homemade ginger garlic paste. I use salt and oil as they act as natural preservative amma used to just grind ginger and garlic as such without anything and store, and the shelf life was good too. But I would recommend adding salt, oil if you are making in bulk. Also do not add water while making the paste, make sure to have the container dry before storing. You can add little turmeric too.
Ginger garlic paste can be used in many dishes like :
Dal Makhani
Mushroom Do Pyaza
Paneer Butter Masala
Dal Fry
Kadai Mushroom , Kadai Paneer etc
Ginger garlic paste
Ingredients
- 1 cup garlic skin peeled & chopped
- 1/2 cup ginger skin peeled & chopped
- 1/2 tsp oil
- 1/4 tsp salt
Instructions
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Scrap off the top part then peel the garlic skin, repeat to finish.The garlic pearls I used were quit big so chopped it further.just half or 3 slices per garlic that is enough.
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Measure and set aside.Now take ginger peel the skin using a spoon that is very easy and makes sure that only the thin layer of the skin is peeled.
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Chop it into smaller pieces.Measure and set aside.
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The ratio I use is 1:2(ginger:garlic).Measure after chopping.Add both ginger and garlic to mixer jar, add salt to it.
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Add oil to it.Grind it to a fine paste.Store it in a clean dry container.
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Refrigerate and use it.Keeps well atleast for 2 months.
Video
Notes
- Do not use water while grinding.
- Do not add more oil than mentioned, this is just enough.
- As salt is less you need not be mindful while adding this paste in recipes.
- You can use small garlic too in that case no need to chop.
- Always measure after chopping(if you plan to chop).
- I used normal mixie to make this paste, you can even use food processor.
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How to make ginger garlic paste
1.Scrap off the top part then peel the garlic skin, repeat to finish.
2.Just use a knife, scrap from the head to peel off easily.
3.Peel garlic ready
3.The garlic pearls I used were quit big so chopped it further. Just half or 3 slices per garlic that is enough. Measure and set aside. 
4.Now take ginger peel the skin using a spoon.
5. Using a spoon to peel ginger is very easy and makes sure that only the thin layer of the skin is peeled.
6.Cleaned ginger ready.
7.Chop into small pieces roughly.
8.Chop it into smaller pieces.Measure and set aside
9.The ratio I use is 1:2(ginger:garlic). Measure after chopping.
10.Add both ginger and garlic to mixer jar, add salt to it
11.Add little salt.
12.Add oil.
12. Grind it to a fine paste without adding water.
12.Store it in a clean dry container
Use clean spoon everytime.Refrigerate and use it.Keeps well atleast for 2 months in fridge.
Tips
- Do not use water while grinding.
- Do not add more oil than mentioned, this is just enough.
- As salt is less you need not be mindful while adding this paste in recipes.
- You can use small garlic too in that case no need to chop.
- Always measure after chopping(if you plan to chop).
- I used normal mixie to make this paste, you can even use food processor.
- Refrigeration is enough, no need to freeze it.Incase you want to store for more than 2 months then freeze it.But I would always prefer to make fresh batch every 2 -3 weeks.
FAQs
1. What is ginger garlic paste?
Ginger Garlic Paste is a ground or crushed mixture of fresh garlic and ginger.
2. How do you make ginger garlic paste?
Clean, peel garlic and ginger, add small quantity of oil & salt and grind it in mixer in the ratio of 1:2 (ginger: garlic) or 1:1.5 to a paste.
3. What is ginger garlic paste ratio?
This depends on each individual but actually 1:2(ginger: garlic) works best for me as I have been using this measure since a long time after hearing it from a popular chef. As ginger is very pungent this measure works best.
4. How do I make long lasting ginger garlic paste?
I use salt and oil as they act as natural preservative amma used to just grind ginger and garlic as such without anything and store, and the shelf life was good too. But I would recommend adding salt, oil if you are making in bulk. Also do not add water while making the paste, make sure to have the container dry before storing. Use fresh dry spoon every time when you take the paste.
5. Should ginger garlic paste be refrigerated?
Yes – Ginger Garlic Paste should be refrigerated. Shelf life would be 1 or 2 days if it is stored in open temperature, I always make in bulk and store at least for 2-4 weeks by refrigerating the paste.
6. How long does ginger garlic paste last good? And how to find it has gone bad?
- 3-4 weeks when refrigerated. 3-4 months when frozen. Be cautious when you freeze glass containers as it may break if stored fully. Always allow 1-2 inch space of the stored item when freezing glass containers.If the paste develops a bad odour, flavour or mould / fungus appearance, it should be discarded.
- I use salt and oil as they act as natural preservative amma used to just grind ginger and garlic as such without anything and store, and the shelf life was good too.But I would recommend adding salt,oil if you are making in bulk.Also do not add water while making the paste, make sure to have the container dry before storing.
7. I am finding difficult to peel garlic – Any easy way?
Silicone garlic peeler tube is an alternate to peel garlic, but it is not too easy as we have to apply firm pressure to peel the garlic. The easiest way is to wrap the garlic in wet napkin, microwave for just 15 seconds, take out, rub with napkin gently and the cloves should pop out their skins easily!
8. I am finding difficult to peel ginger with knife – Any easy way?
The easy way to peek ginger is to peel with spoon. It can go to any nook of the unshaped ginger which makes it difficult to peel with knife.
Variations
- You can slighly increase ginger say 3/4 cup : 1 cup(ginger:garlic) too .
- I have seen / heard from friends that 1:1 ratio works too but haven’t tried it personally.
Serving and Storage Suggestions
Ginger garlic paste is not consumed directly – It is an essential condiment used in Indian cooking. We generally use for gravies, masala curry, tikka masala, biriyani, manchurain, etc.
Refrigeration : Storing ginger garlic paste in fridge is essential to increase the shelf life to 2-3 weeks without losing aroma and flavor. If frozen, it can be good for 3-4 months too.
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