How to Make Ginger-Garlic Paste at Home
Ginger-Garlic Paste
Ginger-Garlic Paste Is a Wonderful Basic Ingredient
This pungent ginger-garlic paste has a very special, unique flavor. Not only that, both ginger and garlic are known for their medicinal properties.
Many Ways to Make Ginger Garlic Paste:
In decades past, people minced or ground garlic every single time they needed it. But these days, people make ginger-garlic paste in large quantities and preserve it in a freezer or refrigerator for future use. This will remain fresh for months if you follow the right guidelines while making and storing this paste. Using this paste instead of mincing fresh ginger and garlic saves a considerable amount of cooking time.
You can make ginger-garlic paste with an equal quantity of each of them, but I tend to use a 60% ginger/40% garlic mixture to minimize garlic's strong scent a little bit. I grind them together with a little water. I don't add salt, but adding dried salt will increase the length of time you can store it. I normally use this paste for a week, preserving in the freezer it has been in the refrigerator for three days.
How to Increase Ginger-Garlic Paste's Shelf-Life:
- People sometimes use white vinegar instead of water when they grind the ingredients together. This will also increase the shelf-life of this paste. However, the chemical reaction may turn the paste blue.
- Adding some cooking oil to this paste also increases the storage capacity of this paste.
- For storing for a longer time, make small packets of this ginger garlic paste and store in a freezer. Take out the packets one by one at the time of using. This way, you can preserve it for months.
Cook Time
Ingredients
- 3/4 cup ginger, pat dried, roughly chopped
- 1/2 cup garlic cloves, chopped
- 2 tbsp water
Step-By-Step Instructions and Images for Making Ginger-Garlic Paste
- Wash ginger pieces. Pat them dry. Scrape the skin. Roughly chop them.
- Peel the garlic cloves. Roughly chop them.
- Put both ginger and garlic into a mixer or blender. Grind, adding very little water to get a smooth paste.
- Transfer the paste to a glass bowl. Use a dry spoon for taking out the paste.
- Preserve this paste in a refrigerator if you want to finish it off within 3-4 days.
- This ginger garlic paste is as good as using freshly crushed ginger and garlic.
- If you want to use it for a longer period, store them in the freezer compartment in small pouches. Use them one after the other.
Nutritional Information of Ginger-Garlic Paste
| Nutrition Facts | |
|---|---|
| Serving size: 1 | |
| Calories | 25 |
| Calories from Fat | 18 |
| % Daily Value * | |
| Fat 2 g | 3% |
| Saturated fat 0 g | |
| Carbohydrates 1 g | |
| Sugar 0 g | |
| Fiber 0 g | |
| Protein 0 g | |
| Cholesterol 0 mg | |
| Sodium 0 mg | |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Questions & Answers
Comments
AUTHORYeah..you are right.
yup,,its really good idea for people who don't have to make fresh everyday.Smile.
- AUTHOR
Thanks Nikki Khan. If you have time, you can make them fresh. Storing it in the refrigerator at least for a week will save time. Also, the taste will be same as the fresh one.
thanks for the recipe,I make this paste at home normally but instead of keeping it in fridge,I like to make everyday while I cook.
- AUTHOR
Thank you. Many people make and store this paste in the refrigerator. This will surely save the time. I make it in a small quantity that is enough for 2-3 use.
This is a great time-saving idea. My husband makes an Indonesian stirfry once a week and we always use a combination of garlic and ginger. To have it ready to go, will be a big help.
I didn't realize adding vinegar might turn it blue, thanks for the warning.
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