Homemade Ginger Garlic Paste

Homemade ginger garlic paste with step by step photos - Ginger and garlic paste is an essential ingredient in many cuisines and in an Indian kitchen, it is used almost daily. Making it at home is easy and it stays fresh for a few weeks when refrigerated.

Cooking is a breeze when all the ingredients are ready in advance and this homemade ginger-garlic paste tastes far better than the store-bought one.

To make the ginger garlic paste I use a stone mortar and pestle and always add a little salt to it. The addition of salt makes the process easier and helps to get a smooth paste as well. 

Recently I made this ginger-garlic paste and refrigerated it. The first time it was good enough for the two weeks and the second time it lasted for a month.

Uses: Ginger-garlic paste is often used in curries, gravies and in many rice preparations. It can also be used in many cuisines. Here are a few recipes from this blog where ginger-garlic paste have been used.

• Chicken Changezi Recipe
• Mumbai Street Style Tawa Pulao
• Dhaba Style Aloo Gobi Masala

Tips

Garlic - Always purchase fresh garlic bulbs. They taste the best and last longer. Softer ones are over-ripened and will not store well for long periods.

Peeling Garlic - Choose garlic with large cloves. Peeling them is easier and less time-consuming. You can also apply any of these below methods to peel the garlic more easily.

For the first method, remove the garlic cloves from the bulb. Soak them in water for 30 minutes or more. The water makes the skin swell, soft, and little gooey. Remove from water and the peels will come off easily. This one is our family's favorite. In picnics or any family function, when we need to use a lot of garlic we apply this technique.  

For the second method, place the garlic cloves evenly under a cloth. Hit the cloves lightly once, with a hammer or any heavy object. It cracks the skin and the layers come off easily. This method is best if you are in a hurry or have less time.

Ginger - Use fresh, young gingers. Avoid fibrous ones.

Peeling Ginger - Peel the ginger with a spoon rather than a peeler. This leads to less wastage.

Ginger and Garlic Ratio - Ginger has a strong flavor. To balance that, I always use ginger and garlic in a 1:2 ratio. An increase in the quantity of ginger may lend a bitter taste. 

Natural Preservatives - Both salt and oil act as natural preservatives. They also help to make the ginger-garlic paste smooth. You can use either one or both together. I like to use salt only. Whatever you use while cooking adjusts salt or oil accordingly. Since it was already added. Increase the quantity of salt and oil if planning to store long.

Storage

• It can be stored in the fridge or freezer. 
• After peeling the ginger and garlic cloves, rinse them with water. Then dry them completely before making the paste. Any moisture will shorten the self-life of the ginger-garlic paste.
• Use a clean, dry glass airtight bottle or jar.
• As and when required use a clean dry spoon to take out the required amount of the paste. Then close the container and put it back in the refrigerator.
• Increase the quantity of salt and oil if planning to store long. 

Instructions

1. Peel the ginger and garlic cloves. Rinse them well. let them completely dry. Ensure there is no moisture left. Then chop them roughly.
2. Add ginger, garlic, and salt in the grinding jar. If adding oil add that too.
3. Grind until you see a smooth texture. Scrape the sides off in between. 
4. Transfer the paste to a clean, dry air-tight glass container. Close the lid and refrigerate. Use ginger garlic paste as required.

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Recipe

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