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Ginger Garlic Paste
5 from 3 votes

Ginger Garlic Paste

A quick and easy way to make and store ginger garlic paste, used frequently in Indian cuisine.

Prep Time
15 mins
Cook Time
5 mins
Course: Side Dish
Cuisine: Indian, Pakistani

Ingredients

  • 125 grams garlic
  • 75 grams ginger
  • ¼ teaspoon salt to help preserve the paste
  • 1 tablespoon neutral cooking oil a help preserve the paste, generic cooking oil
  • water a splash, for blending

Instructions

    Cup of Yum
  1. Wash and dry both ginger and garlic.
  2. Peel both and cut the ginger into smaller pieces.
  3. Place all ingredients into your blender and pulse them till a smooth paste is formed.
  4. Pour the paste into clean glass jars and refrigerate. It can be kept in the fridge for up to 1 month.
  5. For freezing, pour the paste into an ice cube tray, cover it with cling film and freeze.
  6. When frozen, remove the cubes and place them in a Ziploc bag. The paste can be kept in the freezer for up to 6 months.

Notes

  • Always wash fresh produce thoroughly before using.
  • Cut the ginger into smaller pieces so its easier to blend.
  • Some people add vinegar to the paste for preservation.
  • You can use different quantities of ginger and garlic according to your taste.