Ginger garlic paste is one of the most essential ingredients of any Indian kitchen. It is a time saver if made in bulk and lasts longer by refrigerating it. As it is going to be used in most of my recipes, I will share my version of creating this essential basic. Not only does the paste enhance the flavour of any dish, it has a great meat tenderising ability which is why it is a must have in my kitchen. Did you ever wonder how to make ginger-garlic paste at home? Nothing beats a homemade ginger-garlic paste!! I’m sure most of you already know how to make it, as there is no rocket science involved. Why don’t you try my version of ginger garlic paste?
Though preparing ginger-garlic paste at home is easy, the only time consuming task is to peel the garlic; once you are done peeling, the rest is pretty much simple. But remember, it will save your time for the next 3 to 4 weeks as it is used almost everywhere in Indian cooking.
So here is a simple recipe with homemade preservatives, which aids the ginger garlic paste to last longer.First collect all the ingredients needed and keep them ready. Usually equal ratio of ginger and garlic works the best.
Wash the ginger well, pat dry completely and cut into small cubes. I prefer to keep the skin on as I use organic ginger, you can peel off the skin of ginger if wish to. In case you decide to keep the skin on, scrub the ginger root under water with a stiff brush. I just feel ginger looses some aroma by peeling the skin off.
Peel the skin off the garlic pods and keep them ready. The best way to peel garlic is to either soak garlic pods in water for 30 minutes and then peel or cut the tip of the garlic pod in order to peel easily. I usually prefer the second option. Pat dry completely.
Now add some cinnamon, cloves and cardamom to the ginger and garlic pieces.
Blend all the ingredients together into a smooth paste. Grind in intervals by stirring rather than in one pulse. Make sure you do not add water while grinding as it may affect the shelf life. The oil helps in grinding.
Transfer the ginger garlic paste into a clean airtight jar and refrigerate immediately. You can store the paste for 3 to 4 weeks when used with care. Ensure to use a clean and dry spoon.
Homemade Ginger Garlic Paste
- 1 cup chopped ginger
- 1 cup peeled garlic
- 8 cloves
- 1 inch cinnamon stick
- 2 cardamoms
- 1 Tablespoon oil
- 1 and ½ Teaspoons salt
- Wash ginger, pat dry completely and cut into small cubes. I prefer to keep the skin on as I use organic ginger, if you want you can peel off the skin of ginger.
- Peel the skins off the garlic pods.
- Blend together all the ingredients mentioned in the list into a smooth paste. Grind in intervals by stirring rather than in one pulse. Do not add water, oil helps in grinding.
- Remove paste into a clean airtight jar and refrigerate immediately. You can store the paste for about 3 to 4 weeks when used with care.
You can also add ½ teaspoon of turmeric, which also act as a preservative and gives good colour.
Always use clean, dry spoon and make sure the paste is refrigerated immediately after use.
1:1 ratio of ginger and garlic works the best so try to keep the same.
Soak garlic pods in water for 30 minutes so that it can be peeled easily. Pat dry completely.
I always cut the tip of the garlic pod in order to peel easily.
My special tip:
You can even skip using garam masala sometimes in most of the dishes if you use this version of the recipe.
How would it change the recipe if I leave the cloves out? I currently don’t have any and I wanted to use this for a Honey Ginger Chicken and Vanilla rice recipe, all of which I have never attempted before.
Hi…Thank you for visiting my space :). I guess that should be fine since you plan to make honey ginger chicken, so the flavour of ginger should be predominant…Do give it a try and would love to hear your feedback 🙂
Good posting madam….
Thank you 🙂
Nice tip….1 ssuggestion….in stead of soaking garlic into water, microwave them for 30 seconds, it’s skin would come out easily and since, it is not soaked in water, it’s shelf life would increase.
Oh nice!!….Thank you for the tip..and visiting my space :)…will try next time 🙂
Addition of the spices would surely work well with the paste 🙂 Nice post!
Thank you Gauri:)
I usually make ginger garlic paste for about one week and keep in the fridge.But I learned something new from me.I only use Ginger & Garlic,I don’t use cloves and other spices.But,I guess they add some flavour to the paste,isn’t it?I will try in my next batch…..Thanks for sharing.
Thank you dear:)….I keep it for about 4 or sometimes even 5 weeks..It is absolutely fine…Definitely the spices add flavour and the best part is you can even skip adding garam masala in some preparations:) I’m sure you will like it Amila..Do try it out:)
This is a very useful post indeed!I went through your stream and loved recipes. I had visited your stream before anyway my sincere thanks for visiting my blog and the warm invite to visit yours:)
This is very useful post indeed! I went through your stream and loved recipes. I had visited your stream before anyway my sincere thanks for visiting my blog and the warm invite to visit yours:)
Thank you for visiting my space…and hope this continues:)..Very happy to come across your space:)
Anu-My Ginger Garlic Kitchen
Wow! This is indeed an interesting twist to regular gignerg-garlic paste. Loved your addition of cinnamon-garlic. Would give it a try, and I bet the outcome would be great! Thanks for share dear Padma.
Anu-My Ginger Garlic Kitchen
Wow! This is indeed an interesting twist to regular gignerg-garlic paste. Lvoed your addition of cinnamon-garlic. Would give it a try, and I bet the outcome would be great! Thanks for share dear Padma.
Anu-My Ginger Garlic Kitchen
Wow! This is indeed an interesting twist to regular ginger-garlic paste. Loved your addition of cinnamon-garlic. Would give it a try, and I bet the outcome would be great! Thanks for share dear Padma.
Thanks for the confidence Anu!…I’m sure you will like it:)
Very useful information.. I usually keeps the ratio to 1:1..but for cooking non veg items I increase the quantity of the garlic..I will try this variation for some of my preparation..
In some Non veg curries I too do that because I grind separate masala anyway…So, this is for other general use in veg curries mainly and some Non ver fries which use only the GG paste:)…Thank you and let me know your feedback once you prepare:)
Very useful post. I will make ginger garlic paste at home. Awesome. 🙂
Very nice dear…Thank you:)
Savita @ ChefDeHome
great idea, Padma! very useful when time pressed!
Thank you dear:)
Nice!! Liked the twist. I will try it next time. I am sure, it will enhance the flavor. Thanks for sharing the post.
Thank you and welcome to my space:)….Do let me know your feedback once you try it out:)
paste made flavourful with masalas…its different..next time will make it this way
Thank you Vani…Do let me know your feedback when you make it:)
Very useful for any kitchen. Loved the twist. Never tried this combine. So much to learn every single day. Will try this variation too.
Thank you dear:)…Glad you liked it!! Do try it out…will wait for your feedback:)
Really a helpful recipe u have shared. Adding of spices sounds interesting. Too good. Thanks for sharing.
My pleasure Jeena…Thank you:)