Ginger garlic paste is one of the essential part of Indian cooking. This is no rocket science and you may already know how to make this paste at home but it will definitely be a life saver for many beginners. We at home never use pre-ground ginger garlic paste, its always made fresh, both my mom and MIL use a mortar & pestle /ammi kal / stone grinder to make this paste. Fresh is always the best and your dishes will turn out extra tasty! Though I like to use fresh ground ginger garlic, sometimes I feel that a little pre ground paste does help when I need to whip up a quick dish. Now this “sometimes” has become a routine for me and started to make more often, always keep a bottle of this in my refrigerator and it does come in very handy that too especially for most most veg items. I always stick to small batch each time that way its gets used fully in couple of weeks and also keeps fresh. Use of turmeric, oil & salt keeps them little longer, they act s natural preservatives and its your personal preference to add or skip!
Ginger Garlic Paste / Ginger Paste/ Garlic Paste/ How to make ginger garlic paste / Kitchen Basics/ Beginners recipe/ Ginger Garlic Recipe / Inji Poondu Vizhuthu /
|Ginger (chopped)||1 cup|
|Garlic cloves||1 cup|
|Kosher Salt or Regular salt||1/4 teaspoon|
Pick good quality fresh garlic and ginger.
Separate the garlic cloves from the garlic bulb, wipe clean the dirt and peel the skin off and keep aside. Clean ginger (wash it and then air dry it) peel the skin off and chop them roughly into pieces.
Put both chopped ginger and garlic cloves along with salt and oil and grind.
Grind it to a fine paste. (Do not add water, you may add extra oil to run your mixer)
Use a clean spoon and scoop the paste into a clean glass jar with air-tight lid. Store the paste in your refrigerator for upto 2 weeks.
- Makes about 1 1/2 cup of paste.
- Absolutely no water in this recipe. Add in enough ginger and garlic to run your mixer. Use a small mixer mate jar to grind this paste. Big blender may need water but will reduce the shelf life.
- Add in 1/4 teaspoon turmeric which acts as preservative with antiseptic property.
- Kosher salt acts as preservative too.
- Turmeric and salt are optional will keep the paste longer without spoiling.
- 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.
- You may also add vinegar but I personally do not prefer because it gives a very pungent smell.
- 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!