Fresh Turmeric Root Ginger Garlic Paste – How to make turmeric root paste – how to store fresh turmeric root – how to cook fresh turmeric root – – Turmeric in general is known for its antiseptic properties, the yellow compound found in them is called curcumin has many anti oxidant properties helps to heal many ailments.
Recently i have been seeing these fresh turmeric roots sold in our local market, happily grabbed a box and started using it in all my cooking.
How to store: These are just like ginger root, stays good at room temperature for 10 days. If you wish to keep them longer try keeping them in a loose bag in your refrigerator crisper box which will extend its life for another week or so.. To keep them longer… peel their skin and store them in air tight ziplock bags in your freezer for months. Also have planted a few of these rhizomes in pots… fingers crossed, lets see what happens!
Special thanks to my friend Neeru Srikanth @ Neeskitchen for sharing valuable tips
How to use fresh turmeric root in cooking : Peel the skin off the root and simply grate and add to soups salads and other vinaigrette, stir fries, curries… I use it in all indian recipes.. like sambar, rasam, vegetable stir fries, gravy dishes and all non veg recipes.
Another simple way to use them is to grind along with ginger garlic paste which we use in our every day cooking and that’s what i am sharing today with you all!
Fresh Turmeric Root Ginger Garlic Paste
- 1/4 cup Fresh Turmeric root chopped
- 1/2 cup Fresh Ginger root choppped
- 25 cloves Garlic
- 3 each Green Chillies
- 1 pinch Salt kosher salt
- 4 tablespoon Oil
- Peel the skin of ginger root and turmeric root.Rinse them thoroughly and dry them with a clean kitchen towel.
- Chop the ends of the garlic cloves and peel off the skin.
- Take ginger, garlic, turmeric root, green chilli, salt and oil in a blender.
- Blend until its smooth.
- Store in a clean glass jar and refrigerate. Use as needed using a clean dry spoon every time. Keep good for a week!
There are many ways to make ginger garlic paste… the proportion varies, the ingredients varies… the consistency varies too. I personally don’t like to add any kind of strong vinegar or preservatives in them also always stick to equal parts of chopped ginger and garlic.
Peel off the skin off the roots and garlic. Wash thoroughly and dry them with clean kitchen towel.
Take them in a blender along with green chillies and salt.
Add in oil to it.
Blend well to make a semi smooth paste as shown. (Do not add any water…if you wish to run the mixer,add more oil and blend)
Once done, transfer to clean glass jar and store in the refrigerator for upto a week.
- Absolutely no water in this recipe. Add in enough turmeric, ginger and garlic to run your mixer. Use a small mixer mate jar to grind this paste.
- Kosher salt acts as preservative.
- Always use a clean spoon to get the paste.
- Do not keep the paste outside in room temperature for long time, just use it and immediately close and send it back to the refrigerator.
- Rule of thumb is to use equal ratio of ginger and garlic but you can always adjust depending your taste.
- Adding more garlic will yield super soft and light shade of paste with very creamy texture. Adding more ginger gives good punch for all non-veg preparations with mild pale yellow shade paste. adding more turmeric can give a pale orange color to the paste.
- This paste can be frozen for months (freeze them in freezer cube tray and store them in freezer ziplocks)
- Proper handling is a must which will keep this fresh longer!