How to Make Ginger-Garlic Paste at Home

Updated on January 17, 2020
ShailaSheshadri profile image

Cooking is one of my passions. I like to make nutritious and tasty foods at home.

Make ginger-garlic paste ahead of time to save time while cooking.
Make ginger-garlic paste ahead of time to save time while cooking.

Save Time With Ginger-Garlic Paste

Ginger and garlic are often used in cooking, especially in South Asian cuisine. Instead of mincing a small quantity of ginger and garlic each time, however, you can make ginger-garlic paste ahead of time and then refrigerate or freeze it. That way, it will be ready for use whenever you need it, which will save considerable time while cooking.

This pungent ginger-garlic paste has a very special, unique flavor. Not only that, both ginger and garlic are known for their medicinal properties.

Getting the Right Proportions

You can make ginger-garlic paste with an equal quantity of each ingredient, but I tend to prefer a mix that is 60% ginger and 40% garlic. I do this in order to minimize garlic's strong scent. 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 up to a week. After it's been in the refrigerator for three days, I will transfer the remainder to the freezer.

How to Increase the Paste's Shelf-Life

This paste will remain fresh for months if you follow the right guidelines while making and storing it.

  • 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 shelf-life of this paste.
  • For storing for a longer time, make small packets of this ginger garlic paste and store them in a freezer. Take out the packets one by one at the time of use. This way, you can preserve it for months.

5 stars for Ginger-Garlic Paste

Cook Time

Prep time: 10 min
Ready in: 10 min
Yields: 1 cup

Ingredients

  • 3/4 cup ginger, pat-dried and roughly chopped
  • 1/2 cup garlic cloves, chopped
  • 2 tablespoons water

Instructions

  1. Wash ginger pieces. Pat them dry. Scrape off the skin and roughly chop.
  2. Peel the garlic cloves and roughly chop.
  3. Put both ginger and garlic into a mixer or blender. Grind, adding a very small amount of water to get a smooth paste.
  4. Transfer the paste to a glass bowl. Use a dry spoon for transfering the paste.
  5. 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 it in small pouches the freezer.

Photo Guide

Click thumbnail to view full-size
Step one: Roughly chop ginger and garlic after peeling the skin.Step two: Grind them together, adding a very small amount of water to get a smooth paste.Step three: Transfer the paste to a bowl. Preserve it as per guidelines for future use.
Step one: Roughly chop ginger and garlic after peeling the skin.
Step one: Roughly chop ginger and garlic after peeling the skin.
Step two: Grind them together, adding a very small amount of water to get a smooth paste.
Step two: Grind them together, adding a very small amount of water to get a smooth paste.
Step three: Transfer the paste to a bowl. Preserve it as per guidelines for future use.
Step three: Transfer the paste to a bowl. Preserve it as per guidelines for future use.

Nutritional Information

Nutrition Facts
Serving size: 1
Calories 25
Calories from Fat18
% Daily Value *
Fat 2 g3%
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.

© 2017 ShailaSheshadri

Comments

Submit a Comment
  • ShailaSheshadri profile imageAUTHOR

    ShailaSheshadri 

    2 years ago from Bengaluru

    Yeah..you are right.

  • nikkikhan10 profile image

    Nikki Khan 

    2 years ago from London

    yup,,its really good idea for people who don't have to make fresh everyday.Smile.

  • ShailaSheshadri profile imageAUTHOR

    ShailaSheshadri 

    2 years ago from Bengaluru

    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.

  • nikkikhan10 profile image

    Nikki Khan 

    2 years ago from London

    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.

  • ShailaSheshadri profile imageAUTHOR

    ShailaSheshadri 

    2 years ago from Bengaluru

    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.

  • Blond Logic profile image

    Mary Wickison 

    2 years ago from Brazil

    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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