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14 Comments

  1. To make cleaning your garlic easier and faster cut the top off the whole bulb place several of these together in a foil lined pan drizzle them olive oil bake at 400° till soft maybe 30-40 minutes.

    Let cool a bit and they will just “pop” right out of the bulb! I did about 40 bulbs this way to make paste – no peeling!5 stars

    1. Thank you for the great tip. It’s definitely a time-saver when making garlic paste without peeling.

      Just to clarify, ginger-garlic paste is usually made with raw garlic and raw ginger. The prepared paste is then sautéed in oil or fats for many dishes, but your method will definitely make prepping garlic easier for those looking to make paste in advance.

      I’m sure readers will find this helpful. Thanks for sharing!

  2. It is a good recipe overall, just more things can be added apart from rock salt and turmeric and more oil is needed to emulsify the paste.

    But, congrats for this invention, I cannot imagine my cooking without a ginger garlic paste anymore, being trained and supervised by an Indian Chef for about 10 years now.5 stars

    1. This is the basic ginger garlic paste recipe that many Indian homemakers makes, but yes customizations are possible in this one. Thanks for the comment and the rating.

  3. 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.

    1. 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.

  4. 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.”5 stars

    1. 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.

  5. 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 ?