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.
- 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.