Ginger garlic paste recipe with step by step photos. I had got a couple of requests to make ginger garlic paste. Usually I do not make ginger garlic paste. I just crush the required amount of ginger and garlic required for any recipe in a mortar-pestle and then add. But for the recipe requests I did make ginger garlic paste at home.
The recipe shared here is my mom’s version. She always makes ginger-garlic paste and keeps in the fridge. Making the paste is easy, but peeling garlic looks like a never-ending task. I also tried the method to get the peels come off easily as mentioned here, but it did not work for me. So I peeled them the traditional way, of removing each peel.
Of course, you can lightly crush or mash the garlic too and remove the peels, but peeling one by one suits me. So when you have extra time, please do this task. You can also do this chore when watching tv or listening to music. It is a zen-like task that requires practice, patience and meditation. Best is to meditate when peeling each garlic 🙂
Also do note that your fingers might have a burning sensation while peeling the garlic. You can Rub some oil on your hands while doing so. but the flip side of this is that the peels stick to the oiled fingers. But still better than having to do with the burning sensation later. This burning sensation stays for some hours or a day and then goes away.
Though, I have to admit, that having the paste makes life a bit easy and also saves some time for me while cooking. I just need to get the paste from the fridge to add in the recipe. No need for peeling, chopping and then crushing the ginger-garlic.
I have used equal amount of ginger and garlic by weight. after peeling them, the weight did change. I used 250 grams garlic and after peeling, got 186 grams garlic. From 250 grams ginger, I got 190 grams of ginger after peeling and chopping. Do account for some dried garlic cloves and a few ginger roots bruised or not in a good condition.
Some tips for making ginger garlic paste
- Use garlic which has large cloves and thus peeling them is easier. Small to very small garlic cloves take a lot of time.
- Avoid fibrous ginger.
- Use both fresh ginger and garlic.
- Both salt and oil act as preservatives and the color does not discolor or darken.
- Can add 1 tablespoon oil covering the top, on the ginger-garlic paste in the jar.
How to make ginger garlic paste
1. First peel the garlic.
2. rinse the ginger roots and then peel them.
3. Then roughly chop the ginger and add to the garlic. Rinse again very well in water. Drain all the water.
4. Add them in a grinder jar. Also add rock salt and oil. Both salt and oil help in preserving the paste and it does not turn dark too. Just do keep in mind to add less salt in any recipe that you make using this ginger garlic paste.
5. Grind to a smooth paste.
6. Remove the paste in a clean glass jar. Close the lid and refrigerate.
7. Use ginger garlic paste as required in any recipe. This paste stays good for about 30 to 45 days in the refrigerator.
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Ginger Garlic Paste
By Dassana Amit
Ingredients
- 250 grams ginger - after peeling yield is 190 grams ginger or 1.35 cups ginger chopped in large chunks
- 250 grams garlic or 13 to 14 small to medium sized garlic bulbs - after peeling yield is 186 grams garlic or 1.25 cups peeled garlic
- 2 teaspoon rock salt (edible and food grade) or regular salt
- 3 tablespoons oil, can use sunflower oil or peanut oil
Instructions
- Peel the garlic.
- Rinse the ginger roots and then peel them. Then roughly chop them
- Add the chopped ginger to the bowl containing peeled garlic. Rinse them again very well in water. Drain all the water.
- Add them in a grinder jar. Also add rock salt and oil. Both salt and oil help in preserving the paste and it does not turn dark too. Just do keep in mind to add less salt in any recipe that you make using this ginger garlic paste.
- Grind to a smooth paste.
- Remove the paste in a clean glass jar. Close the lid and refrigerate.
- Use ginger garlic paste as required in any recipe.
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Thank you for making this and showing the step by step pictures. I’ve never made it before and have been looking for a recipe most of them don’t look as paste like as yours. I think the main difference is the use of a grinder vs a food processor. Your looks lovely and smooth, I am definitely going to try it. One question, I had read that if you add olive oil to garlic and ginger paste and then store it, it can develop botulism? Is that true? Some said the only time to add oil to it is when you are going to use it right away. Now I read your bio and I’m positive with your food science degree that you would have the answer. Thank you again, I have never peeled ginger before and was a little unsure exactly what it should look like after and your pictures help me greatly.
thank you leanne. the consistency in a ginger-garlic paste largely depends upon the type of device you use to grind. a food processor won’t give a smooth consistency. in ginger-garlic paste, salt is added which reduces the risk of the bacteria growing. moreover, the paste has to be refrigerated and not kept at room temperature. in indian cooking, oil is largely used as a preservative. we make plenty of pickles & chutneys that are preserved for some months to a year. ground spices, salt, sugar and oil added to these pickles and chutneys help to preserve them and increase their shelf life. when making the paste, i would suggest using oils like peanut oil or sunflower oil. olive oil may not go well in the paste in terms of flavor.
you can safely make a batch and refrigerate. if still, you are in doubt, then fresh ginger and fresh garlic cloves can always be crushed in a mortar-pestle. hope this helps. glad to know the pictures are helpful.
Hie,
I am using ready-made
ginger garlic paste.
I don’t know how to preserve it. Can you advise something?
And how long should we use it after opening the jar.”
ready made ginger garlic paste will have preservatives, so it will stay well for some months. keep in the fridge after you open the bottle. if the aroma of the paste is good, then you can use it for a few months. if the color changes or darkens or it has an off odour, then you can get rid of the paste.
Cn i use olive oil to make the paste?
Vibhuti, yes you can use olive oil.
Do I have to keep the paste in freezer or fridge? How long willi it last in the fridge?
in the fridge. 1 month.
HI ,
I have noticed that whenever I make garlic paste and 2 or 3 days it becomes greenish colour though the smell remain same
what could be the reason and how do I get rid of that colour change .
Do you have any idea ?
no idea why. add some salt and oil while making the paste and see if the color changes.