Ginger Garlic Paste is one of the staple ingredient used in most of Indian cooking. Making fresh ginger garlic paste at home is easy, cost effective and best for cooking. You can make a huge batch of homemade ginger garlic paste and store in fridge or freezer for many months. Learn how to make homemade ginger and garlic paste and how to freeze them properly.
Ginger Garlic Paste Recipe
One of the basic stuff in Indian cooking is ginger garlic paste. Without this no dish is complete. This blend gives a wonderful aroma to your food. Something happens when it hits hot oil or ghee, the magical aroma releases and fills the entire house telling people that you are cooking something wonderful. This makes the people who never enters the kitchen to take a peek into the kitchen.
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About Ginger Garlic Paste
Ginger garlic paste is one of the main ingredient used in Indian cooking. It adds aroma and depth of flavour to your foods. Making ginger garlic paste is not hard at all, just grind equal part ginger and garlic in a blender, you can grind them coarse or smooth depending on your preference.
Grinding ginger and garlic each time when you are cooking can be time consuming. Even though this is readily available in market, but not only they are expensive, I think the flavour of store bought ginger garlic paste is not best since it has tons of preservatives. For adding more flavour to your dish, you can make this version of Gujarati Fresh Masala.
So here I am with the wonderful recipe for homemade ginger garlic paste which can last in your freezer upto 6 months or even more. Never buy store bought stuffs again, make your own ginger garlic paste and see the magic it creates in your food.
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Watch Ginger Garlic Paste Video
My Blend of Ginger Garlic Paste
Ginger garlic paste can be made in your preferred measurement. If you prefer garlic flavour more than ginger, you can increase it accordingly. But my measurement remains same. I use equal parts of ginger and garlic by weight.
I prefer to peel ginger ginger skin, leave garlic unpeeled. Turmeric powder is used for yellow colour. Salt and oil is used as preservatives.
Sometimes for spicy kick I add green chillies when grinding. You can store this in the freezer upto 6 months. Use freezer safe container to avoid freezer burn.
Homemade Ginger Garlic Paste Ingredients
Ginger - Choose young tender ginger for making ginger garlic paste. Wash ginger really well to remove dirt. I used a spoon to scrape the skin from ginger. You can use peeler.
Garlic - I left garlic unpeeled. You can peel garlic, if you prefer it that way.
Turmeric - I use a dash of turmeric powder in my ginger garlic paste for bright colour.
Salt - salt acts as preservative in this paste. You can use rock salt or fine salt.
Oil - I used refined oil in the paste which helps preserve the paste for longer period of time. It also helps with the blending process since we don't use water when grinding.
How Long Can We Store This Paste?
Storing in Fridge - Homemade ginger garlc paste can be stored in fridge upto 10 days. Use clean dry spoon when handling. Make sure a layer of oil is always present for longer shelf life.This oil helps with the shelf life and prevents mould formation.
Storing in Freezer - You can store this in the freezer upto 6 months. Use freezer safe container to avoid freezer burn. This paste doesn't harden like rock when it stays in freezer. It can be scraped easily with a spoon. You can scrape as much as you need when you want.
How to Make Ginger Garlic Paste (Stepwise Pictures)
1)Wash ginger really well to remove dirt. I used a spoon to scrape the skin from ginger. You can use peeler. Take peeled ginger in a blender.
2)Add in garlic in the blender. I didn't peel garlic, left it unpeeled, but i washed it really well.
3)Grind these two together without any water. Use a spoon to scrape the sides of the blender and grind till smooth.
4)add salt and turmeric powder.
5)Add in oil and blend till smooth.
6)Ginger garlic paste is ready.
7)Now to store ginger garlic paste. Add the ground ginger garlic paste in a container.
8)Pour 2 tbsp of oil on top. This layer of oil preserves the ginger garlic paste for a long time.
9)You can store this in fridge upto 10 days or freeze upto 6 months.
Expert Tips
- For making ginger garlic paste, I peel the skin of ginger alone and leave garlic with skins on. You can peel garlic if you want.
- Turmeric powder is optional, and can be skipped.
- You can use olive oil, vegetable oil for making this paste. Coconut oil may harden when stored in fridge or freezer so avoid coconut oil.
Storage
Storing in Fridge - Homemade ginger garlc paste can be stored in fridge upto 10 days. Use clean dry spoon when handling. Make sure a layer of oil is always present for longer shelf life.This oil helps with the shelf life and prevents mould formation.
Storing in Freezer - You can store this in the freezer upto 6 months. Use freezer safe container to avoid freezer burn. This paste doesn't harden like rock when it stays in freezer. It can be scraped easily with a spoon. You can scrape as much as you need when you want.
More Homemade Stuff Recipes
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Homemade Ginger Garlic Paste Recipe
Equipment
- Blender
- Glass Jars
Ingredients
- 250 grams Fresh Ginger washed, skins scraped and chopped roughly
- 250 grams Fresh Garlic separated, unpeeled & washed
- 2 tbsp Salt
- 2 tsp Turmeric Powder
- 4 tbsp Oil I used Refined Oil
Instructions
- Wash ginger really well to remove dirt from it. Peel the skin of ginger using a peeler. You can use a spoon to scrape the skin from ginger. Wash it well again and chop roughly. You can leave garlic with skins on or peel garlic. Wash it really well and strain completely.
- Take ginger, garlic in a blender. Grind it to a paste, don't use water when grinding. Use a spoon to scrape the sides of the blender so the ginger and garlic grinds evenly.
- Once ginger and garlic is ground, add turmeric powder, salt, 2 tbsp oil and blend again till smooth.
- Now transfer this to a clean, dry freezer safe glass jar. Pour in 2 tbsp of the remaining oil over the ginger garlic paste. This layer of oil on top of the paste preserves this ginger garlic paste in fridge for longer period of time.
- You can store this in fridge upto 10 days. Or store in freezer upto 6 months.
Notes
- For making ginger garlic paste, I peel the skin of ginger alone and leave garlic with skins on. You can peel garlic if you want.
- Turmeric powder is optional, and can be skipped.
- You can use olive oil, vegetable oil for making this paste. Coconut oil may harden when stored in fridge or freezer so avoid coconut oil.
Storage
Storing in Fridge - Homemade ginger garlc paste can be stored in fridge upto 10 days. Use clean dry spoon when handling. Make sure a layer of oil is always present for longer shelf life.This oil helps with the shelf life and prevents mould formation. Storing in Freezer - You can store this in the freezer upto 6 months. Use freezer safe container to avoid freezer burn. This paste doesn't harden like rock when it stays in freezer. It can be scraped easily with a spoon. You can scrape as much as you need when you want.Nutrition
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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Deeksha
Nice way to store ginger garlic. Thanks for sharing.
Hamaree Rasoi
basic but life saving when in hurry...
Sunita
Are you sure of this much salt ? Can i omit the salt.
jafrin
Hi Aarthi,
we always have a good stock of this in fridge..with ginger and garlic,add few cardomom,cinnamon and cloves in the blender n grind it..dis mixture gives a wonderful aroma..try it..
Anonymous
Hi, Once it is freezed, can we take out and use in recipies immidiately? Does that remain soft enough?
Aarthi
@SunitaSalt acts as a natural preservatives and also it doesn't allow the ginger and garlic paste to set rock solid. yes you have to add a good amount of salt.
Aarthi
@jafrin adding cardamom and spices like that sounds new to me..I will try that next time.
Aarthi
@Anonymousyes it remains soft due to the addition of salt. you can use it in ur recipes..
Lavanya
Hi Aarthi,
I became a fan to you (ofcourse to ur Yummy Blog) its really a great tip to store Ginger garlic paste... I learnt lot of tips form u.. Keep on rock Aarthi....
Androw
Interesting because I had heard such good things about it.
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Great post and so interesting. Glad I stopped by, and continued good luck with the blog hop!
namma veetu kitchen
Hello aarthi ur friend senior ashwini suggested ur blog. Its good. I too make ginger garlic paste snd its good in the fridge for one month. Can u suggest me onion and tomato gravy paste that can be kept in freezer and used for gravies?
Anonymous
i like the idea that you can the texture soft in the freezer.
i have a question, do you mean one half cup or one cup and half? one cup and half seems an awful lot...
thanks in advance for the answer
Aimée
Eleonora Gambon
I buyer in Seychelles this paste, when it will finish I'll do it: it's very simple!!
Melinda
Do you know how much your 1.5 cups of salt weighs? I measure all my ingredients in grams, as measurements vary between countries. It also makes it easier to use in my thermomix, as I can weigh it straight into there.
Thank you for the recipe - my daughter loves Butter Chicken. We've recently moved to a new city and the Indian restaurant near us isn't that great, so I'm going to have to learn how to cook Indian food. Thank you!
Aarthi
@Melinda I think it is 450 grams..
Melinda
@Aarthi Thank you!
Mumtaz begum
Do we have to add water to this...?
Aarthi
@Mumtaz begumno need for water
Thilagavanirajeshkumar
Hi aarthi hw many month its good
Aarthi
@Thilagavanirajeshkumarit will good for more than 4 to 5 months
nirmala
Great to get tips from people who are trying different. Types of dishes. Thanks a lot.can u please give me the receipe for mango jam.?
Vasanth
Can use this as sandwich spread ?
Aarthi
@Vasanthno it wont work.
Suganthi Dhamotharan
We should peel off the skin of ginger compulsorily because the skin is poisonous
Ambika Rathnam
Hi Aarthi, so much of salt.. Doesn't that make the food/gravy tastes salty??
Aarthi
@Ambika Rathnamsince we will be using little amount, it wont taste salty
cornelius v.f.
hey from texas!!!!! i love cooking and I LOVE south asian food but i am clueless when it comes to cooking it. thank you for this website! i love how you display the situation as it comes aong. going to do the red spicy curry but with mexican peppers very similar, but otherwise all the way correct. thank you for doing this. peace and love.
Natasha
How much is 500 grams of garlic and ginger??
Vidya
Hi akka,
Do we need to peel off the skin of ginger and garlic or not necessary?
Aarthi
I don't usually peel. give it a good scrub.