How to make ginger garlic paste / Ginger garlic paste recipe with step by step pics, tips and YouTube video. It is the much-needed ingredient in Indian Cuisine to prepare any biryani, korma or gravy like paneer butter masala, chole masala etc. It comes very handily in cooking instead of peeling and crushing the ginger – garlic every time. In my first trial, of making this paste a few years back, I used an equal measure of ginger – garlic and it tasted bitter, so always use ginger less than garlic. The whole process gets completed in 25 minutes but the only tiring part is peeling the garlic pods, anyhow it’s worth the effort when you smell the aroma…
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How to make ginger garlic paste / Ginger garlic paste recipe comes very handily in cooking instead of peeling and crushing the ginger - garlic every time.
- 1/2 Cup Garlic
- 1/4 Cup Ginger
- 1/4 tsp Salt
- 1 tsp Oil
Peel the skin of ginger - garlic and rinse well to remove the sand. Pat dry or sun dry for 2 hours, ensure there is no moisture, as water content reduces the shelf life. Chop the ginger into small pieces and transfer both ginger- garlic to a dry mixer jar.
Grind it in pulse mode till it turns to a smooth paste. Never add water while grinding.
Transfer it to a bowl and add 1/4 tsp of salt.
Pour 1 or 2 tsp of oil and mix well. Both salt and oil acts as a preservative and helps to retain the colour. Transfer it to a dry and clean container. Then refrigerate it.
Use this ginger garlic paste recipe for veg pulao recipe.
Tips of How to make ginger garlic paste
- Use fresh ginger and garlic for a nice aroma. Select ginger without any fibre to get a smooth ginger garlic paste recipe.
- Clean the ginger thoroughly without any sand. Use large-sized garlic pods, so it will be easy to peel the skin.
- Before grinding, pat dry or sun dry the ginger - garlic, as water content reduces the shelf life.
- Salt and oil acts as a preservative and avoids the decolouration of the ginger - garlic paste. Both salt and oil increase the shelf life.
- Even 2 pinch of turmeric powder can be added along with salt and oil. It gives a longer shelf life, but the colour of the paste will be a little yellowish.
- Store the paste in a clean, dry jar and use a dry spoon every time.
- The shelf life of this paste is 2 months under refrigeration.