5 from 60 votes
How to Make Ginger Paste?
This ginger paste recipe transforms fresh ginger root into a smooth paste by blending it with cooking oil and salt. The paste facilitates easy use in cooking and can be refrigerated or frozen for extended storage. It preserves the ginger’s bright, pungent flavor and aroma, making it a convenient staple for adding ginger’s distinctive heat and warmth to dishes.
Prep Time
10 mins
Total Time
10 mins
Servings:
1
cup
Course:
Condiments
Cuisine:
Indian
Ingredients
- 1 pound ginger root fresh
- 3 tablespoon neutral cooking oil I used avocado oil, see notes, generic cooking oil
- 1 teaspoon salt see notes
Instructions
- Prepping Ginger: Clean the ginger under running water and wipe with a kitchen towel. Optionally, peel the ginger. Chop the ginger into small round discs.
- Blending: Add the chopped ginger to a blender or food processor. Add oil and salt if using (see notes). Blend to a smooth paste.
- Storing: Transfer the ginger paste to an air tight glass container. It can be refrigerated for 7-10 days. To store for longer, freeze in ice-cube trays or resealable plastic bags for 3-4 months. You can fill the bag and flatten it. It will help in easier storage and you can break off the needed amount. You can pop the freezed ginger paste from the ice-cube trays, to store in a plastic bag to save space too.
Cup of Yum
Notes
- To use the ginger paste for chai or freeze without oil, blend ginger alone or add 1–2 tablespoons water instead of oil.
- Make ginger-garlic paste by adding equal amounts of garlic during blending.
- Store paste in airtight containers and refrigerate for up to 7–10 days or freeze portions for up to 3–4 months.
- Freezing in ice cube trays then transferring to bags helps save space and allows easy portioning.