Ginger Garlic Paste is an essential ingredient made in Indian homes which comes handy for making lot of curries & dishes. Ginger Garlic Paste has medicinal value with ginger’s digestion properties & garlic’s antioxidant properties. How to make Ginger Garlic Paste at home is explained here with step by step pictures and video.
Ginger Garlic Paste is a ground or crushed mixture of fresh ginger garlic. Usually my mom makes it fresh every time at home using a grindstone / mortar & pestle. When we are running for time in the modern age, I prefer making it in large quantity and store it. This is a quite essential item used in everyday cooking. Lets learn how to make ginger garlic paste recipe with step by step instructions and video.
About Ginger Garlic Paste
Ginger Garlic Paste is one of the quite essentails in our day to day cooking. Nothing can write-up the flavour and zephyr of fresh paste I stipulate but it is really time consuming to grind small batches everytime for our cooking so I unchangingly have a premade paste in fridge to get my cooking activities get washed-up quicker.
I have shared this recipe which I have been making for years. I unchangingly make a small batch which will last me for 7 days or maximun 10 days.
Ginger Garlic Paste Ingredients
- Ginger: I used fresh ginger bought from vegetable market. By the squint some may be moist and some might be very dry. Prefer the moist ones to the dry ones. Ginger peeling is difficult with pocketknife and not unscratched too! Easy way to peel ginger is with an old spoon.Choose ginger that is of less fiber.
- Garlic: Use weather-beaten mountain garlic. It is easy to peel and has the full medicinal value when compared to the young ones. If it is pure white in colour and if the place where it is stored in shop does not have much skin then it is unseemly / china young variety. If it is slightly pinky, reddish-tan and it gives a crunchy finger to touch & the place where it is stored has lot of skin peels, go for it – it is aged. Go for worthier cloves as they make peeling job slightly easier.
Chop ginger and garlic roughly if it is too big.
Ginger Garlic Paste – Why should it be made at home?
Ginger Garlic Paste is misogynist as a readymade item in departmental & grocery stores but with venom regulators, stabilizers and / or with widow preservatives. The goodness of ginger & garlic with widow preservatives cannot requite the medicinal value that it is intended to be. And with the worry of looking when it is made and its expiry stage (2 weeks usually from opening the container), why buy it when you can make it in minutes?
We can add natural preservatives like oil (chekku), turmeric at home and can retain in refrigerator for 3-4 weeks. Fresh, natural preservatives, longer shelf life, saving some money – My nomination will unchangingly be Homemade Ginger Garlic Paste. I use salt and oil as they act as natural preservative amma used to just grind both as such without anything and store, and the shelf life was good too. But I would recommend subtracting salt, oil if you are making in bulk. Also do not add water while making the paste, make sure to have the container dry surpassing storing. You can add little turmeric too.
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Ginger Garlic Paste
Ingredients
- 1 cup garlic skin peeled & chopped
- 1/2 cup ginger skin peeled & chopped
- 1/2 tsp oil
- 1/4 tsp salt
Instructions
- Scrap off the top part then peel the garlic skin, repeat to finish. The garlic pearls I used were quit big so chopped it further. just half or 3 slices per garlic that is enough. Measure and set aside.
- Now take ginger peel the skin using a spoon that is very easy and makes sure that only the thin layer of the skin is peeled.
- Chop it into smaller pieces. Measure and set aside.
- The ratio I use is 1:2 (ginger : garlic). Measure without chopping. Add both ginger and garlic to mixer jar, add salt to it.
- Add oil to it. Grind it to a fine paste. Store it in a wipe dry container.
- Refrigerate and use Ginger Garlic Paste as and when needed. Keeps well at least for 2 months.
Video
Notes
- Do not use water while grinding.
- Do not add increasingly oil than mentioned, this is just enough.
- As salt is less you need not be mindful while subtracting this paste in recipes.
- You can use small garlic too in that specimen no need to chop.
- Always measure without chopping(if you plan to chop).
- I used normal mixie to make this paste, you can plane use supplies processor.
Nutrition
How to make Ginger Garlic Paste
Preparing Ginger and Garlic
1.Scrap off the top part then peel the garlic skin, repeat to finish.
2.Just use a knife, scrap from the throne to peel off easily.
3.Peel garlic ready
4.The garlic pearls I used were quit big so chopped it further. Just half or 3 slices per garlic that is enough. Measure and set aside.
5.Now take ginger peel the skin using a spoon.
6.Using a spoon to peel ginger is very easy and makes sure that only the thin layer of the skin is peeled.
7.Cleaned ginger ready.
8.Chop into small pieces roughly
9.Chop it into smaller pieces.Measure and set aside.
10.The ratio I use is 1:2(ginger garlic). Measure without chopping.
Grinding Ginger Garlic
11.Add both to mixer jar, add salt to it
12.Add little salt.
13.Add oil.
14. Grind it to a fine paste without subtracting water.
Use wipe spoon everytime. Refrigerate and use it. Keeps well atleast for 2 months in fridge. Store it in a wipe dry container
Ginger Garlic Paste ready!
Expert Tips
- Do not use water while grinding.
- Do not add increasingly oil than mentioned, this is just enough.
- As salt is less you need not be mindful while subtracting this paste in recipes.
- You can use small garlic too in that specimen no need to chop.
- Always measure without chopping(if you plan to chop).
- I used normal mixie to make this paste, you can plane use supplies processor.
- Refrigeration is enough, no need to freeze it.Incase you want to store for increasingly than 2 months then freeze it.But I would unchangingly prefer to make fresh batch every 2 -3 weeks.
Variations
- You can slighly increase ginger say 3/4 cup : 1 cup(ginger garlic) too .
- I have seen / heard from friends that 1:1 ratio works too but haven’t tried it personally.
Serving and Storage Suggestions
Ginger garlic paste is not consumed directly – It is an essential seasoning used in Indian cooking. We often use for gravies, masala curry, tikka masala, biriyani, manchurain, etc.
Refrigeration : Storing this in fridge is essential to increase the shelf life to 2-3 weeks without losing zephyr and flavor. If frozen, it can be good for 3-4 months too.
FAQs
1. What is Ginger Garlic Paste ?
Ginger garlic paste is a ground or crushed mixture of fresh ginger garlic.
2. How do you make Ginger Garlic Paste ?
Clean, peel ginger garlic, add small quantity of oil & salt and grind it in mixer to a fine paste.
3. What is Ginger Garlic Paste recipe ratio?
This depends on each individual but unquestionably 1:2(ginger garlic) works weightier for me as I have been using this measure since a long time without hearing it from a popular chef. As ginger is very pungent this measure works best.
4. How do I make long lasting Ginger Garlic Paste ?
I use salt and oil as they act as natural preservative amma used to just grind ginger garlic as such without anything and store, and the shelf life was good too. But I would recommend subtracting salt, oil if you are making in bulk. Also do not add water while making the paste, make sure to have the container dry surpassing storing. Use fresh dry spoon every time when you take the paste.
5. Should Ginger Garlic Paste be refrigerated?
Yes – Ginger garlic paste should be refrigerated. Shelf life would be 1 or 2 days if it is stored in unshut temperature, I unchangingly make in zillion and store at least for 2-4 weeks by refrigerating the paste.
6. How long does Ginger Garlic Paste last good? And how to find it has gone bad?
- 3-4 weeks when refrigerated. 3-4 months when frozen. Be cautious when you freeze glass containers as it may unravel if stored fully. Unchangingly indulge 1-2 inch space of the stored item when freezing glass containers.If the paste develops a bad odour, flavour or mould / slime appearance, it should be discarded.
- I use salt and oil as they act as natural preservative amma used to just grind ginger and garlic as such without anything and store, and the shelf life was good too.But I would recommend subtracting salt,oil if you are making in bulk.Also do not add water while making the paste, make sure to have the container dry surpassing storing.
7. I am finding difficult to peel garlic – Any easy way?
Silicone garlic peeler tube is an unorganized to peel garlic, but it is not too easy as we have to wield firm pressure to peel the garlic. The easiest way is to wrap the garlic in wet napkin, microwave for just 15 seconds, take out, rub with napkin gently and the cloves should pop out their skins easily!
8. I am finding difficult to peel ginger with pocketknife – Any easy way?
The easy way to peek ginger is to peel with spoon. It can go to any nook of the unshaped ginger which makes it difficult to peel with knife.
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