Ginger Garlic Paste

As easy and simple method to make your own ginger garlic paste

Almost all cuisines across the world ginger and garlic in their food. The aroma they emanates when it hits the oil is enticing and the medicinal values of these aromatics, an added bonus. Our vegetarian cooking typically doesn’t use a lot of garlic, ginger is more predominantly used. At least that is case for my native cuisine, the Thanjavur/Kumbakonam vegetarian food.

There are recipes centered around garlic, that highlight the pungent and mildly sweet flavor when roasted. Such recipes were a delicacy growing up since a typical everyday satvik meal did not include garlic. Coconut was our jam ! There is a definite magic when you add coconut and ginger in curries….I will post some recipes soon…they are absolutely yumm !!

My love for garlic developed only after I moved out of home, started cooking in my own kitchen. Before that it was something I liked eating but never really used it often or tried to understand its limitless potential! Cooking in my own kitchen, learning about varied cuisines has taught me to look at everyday ingredients from a different perspective. Garlic tops the list.

After years of using store bought paste and always wondering why isn’t it as aromatic as I want it to be, I decided enough was enough! I am going to try and find time to make my own. I needed those flavors without the preservatives over powering the ingredients. So, the past year has been an epiphany of sorts, trying to make essentials at home and I am loving it. I schedule one day for such prep work and get it done back to back.

I have made a ginormous batch this time because with everyone at home, 1. time seems to fly and my stash of these pastes, 2. there is so much cooking going on I needed a lot of it 3. I need to really put my freezer to better use.

I have made them separately because some recipes call for just one of the two. You can mix them together if you want to.

GINGER PASTE
GARLIC PASTE
  • Prepping the fresh ginger is the only tricky task here. But believe me, it took me just about 10 minute to prep 2 pounds of ginger.
  • I bought peeled garlic in bulk from a big box store. Saved me a ton of time. 2 pounds again.
  • When you make them separately, you can manipulate the ratio of ginger to garlic when adding it to the recipes. Use to your liking.
  • Salt acts as a preservative. I have used Pink Himalayan Salt.
  • Oil helps grind and emulsify and is an added preservative. Use a neutral flavor oil. I do not use a lot of oil, it still stays fresh for me.
  • I haven’t used lemon juice, but some recipes do. Your call.
  • Stays in the refrigerator for at least 4 weeks in an air tight, dry, glass jar.
  • Can freeze well for upto 6 months.
  • If you are making a smaller batch – the ratio of ginger garlic – salt – oil 1 cup ginger/ garlic – 1/4 teaspoon salt – 1 teaspoon oil

Ingredients :

  1. Ginger peeled and chopped – 2 lbs
  2. Garlic – peeled – 2 lbs
  3. Salt – 1+ 1 tablespoon
  4. Oil – 1/4 cup + 1/4 cup
  5. Water – 1/3 cup + 1/3 cup
Chopped Ginger

How to :

Ginger paste:

  • In a dry blender jar , add the water, then the chopped ginger and salt.
  • Pulse it for a few seconds and once you crush the ginger up, turn on the blender to medium speed.
  • Slowly drizzle in the oil through the top opening, making sure you don’t let the paste splatter all over. That is why I run the blender on medium speed.
  • Blend until all the ginger has become a paste and you can see the color has lightened a little.
  • Remove using a spoon or ladle and transfer to a dry glass jar.
  • Store some portion of it in refrigerator for immediate use and freeze the rest in freezer safe zipper bags or containers.

Garlic Paste:

  • In the blender jar that you used to grin ginger (remove as much as you can and do not rinse the jar), add the water, then the chopped garlic and salt.
  • Pulse it for a few seconds and once you crush the garlic up a little, turn on the blender to medium speed.
  • Slowly drizzle in the oil through the top opening, making sure you don’t let the paste splatter all over. That is why I run the blender on medium speed.
  • Blend until all the garlic has become a paste and you can see the color has lightened a little.
  • Remove using a spoon or ladle and transfer to a dry glass jar.
  • Store some portion of it in refrigerator for immediate use and freeze the rest in freezer safe zipper bags or containers.
Ginger and Garlic paste

Add these to vegetable curries, dals, legume curry, apply on naan, toast, add to pasta and pizza sauces, stir fries, use in any recipe that may need ginger or garlic. Enjoy ! Thank you for stopping by.

6 thoughts on “Ginger Garlic Paste

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