Simple preparation of homemade ginger garlic paste which is an essential basic in any Indian Kitchen and widely used in Indian cuisine.
- 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.
Oil and salt act as natural preservatives for longer shelf life.
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.