Ginger Garlic Paste
Ginger garlic paste is an essential ingredient in many recipes. The main ingredients are ginger and garlic but you can also add other ingredients to keep it fresh. This improves the taste of both vegetarian and non-vegetarian foods. Learn how to make ginger garlic paste at home without preservatives or additives and store it well for further use.
Ingredients
- 50 gm Ginger, peeled and chopped ginger pieces (1/2 cup chopped ginger)
- 50 gm Garlic, peeled garlic (1/2 cup peeled garlic)
- ½ tsp salt
- ¼ tsp turmeric powder
- 1 tbsp Oil of your choice, add 1 more tbsp oil if needed.
Instructions
- Clean and wash ginger. If you use regular tap water then make sure to dry ginger by keeping it on a towel or pat dry. The other option is to wash them with boiled, cooled water. The moisture will cause the ginger garlic paste to go bad.
- Cut ginger into medium pieces.
- Clean garlic and keep it aside. Make sure there is no moisture content. The moisture will cause the ginger garlic paste to go bad. If you like to wash then use boiled/cooled water.
- Add ginger and garlic to a dry blender jar. Make sure there is no moisture
- Add 1/2 tsp salt, 1/4 tsp turmeric powder.
- Crush the ginger and garlic, then scrape off the side with a dry spatula
- Now add just enough oil to blend ginger garlic to a paste. Scrape of the sides in between and blend until smooth paste.
- Transfer ginger garlic paste to a dry airtight container and keep it in the fridge. Make sure to use a dry spoon to take it.
- You can refrigerate ginger garlic paste for up to a month. If you want to keep it longer than a month then put it in the freezer. If placing it in the freezer then fill them in an ice tray and cover with a cling wrap. Once it is frozen you can transfer them to a zip lock bag. When you need it you simply take one cube and it is very convenient.