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You are here: Home / Back to Basics / Homemade Ginger Garlic Paste / How to Freeze Ginger Garlic Paste – Freezer Friendly Recipes

Homemade Ginger Garlic Paste / How to Freeze Ginger Garlic Paste – Freezer Friendly Recipes

August 8, 2012 By Aarthi 33 Comments

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One of the basic stuff in indian cooking is ginger garlic paste. Without this no dish is complete..These two stuffs 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..

Now comes the hard part. Grinding ginger and garlic each time when you are cooking is really tough..I know these are readily available in market, but not only they are expensive, I think the flavour of store bought ginger garlic paste is really disgusting since it has tons of preservatives in it. 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 nasty stuffs again, make your own ginger garlic paste and see the magic it creates in your food.
Ingredients:
Ginger – 500 gms
Garlic – 500 gms
Salt – 1 cup
Method:
Wash ginger really well.
Peel the skin of ginger and garlic. I peeled the skin of garlic but I left the skin of ginger because my ginger is very fresh and it young.
Now take your trusty food processor or blender and add ginger and garlic in.
Blend it till it well blended.
Now transfer this to a large bowl.
Add salt to this and mix well.
Transfer this to a freezer safe container and store in the freezer.
Important Notes:
1.I didn’t peel the skin of ginger, since my ginger is fresh . But if you need you can peel it.
2.Many people say that the peel is not edible, but my mother always used ginger with the peel. So I use the peel too.
3.You can store this in the freezer upto 6 months.
4.Use freezer safe container to avoid freezer burn.
5.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.
Pictorial:
u need garlic, ginger and salt
I used my food processor…You can use blender too
add garlic and ginger in
and turn it on
till they are blended nicely
transfer them to a large bowl
add a good amount of salt
and mix well
Transfer them to a freezer safe container
and store them in freezer
Done..

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Filed Under: Back to Basics, Freezer, Freezer Friendly, Recent Recipes

About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

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Next Post: வறுத்து அரச்ச பன்னீர் கறி / Varutharacha Paneer Curry / Paneer Cooked in a Roasted Spices & Coconut Sauce »

Reader Interactions

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Comments

  1. Deeksha

    August 8, 2012 at 7:16 am

    Nice way to store ginger garlic. Thanks for sharing.

    Reply
  2. Hamaree Rasoi

    August 8, 2012 at 12:30 pm

    basic but life saving when in hurry…

    Reply
  3. Sunita

    August 8, 2012 at 12:39 pm

    Are you sure of this much salt ? Can i omit the salt.

    Reply
  4. jafrin

    August 8, 2012 at 12:55 pm

    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..

    Reply
  5. Anonymous

    August 8, 2012 at 2:55 pm

    Hi, Once it is freezed, can we take out and use in recipies immidiately? Does that remain soft enough?

    Reply
  6. Aarthi

    August 9, 2012 at 3:53 am

    @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.

    Reply
  7. Aarthi

    August 9, 2012 at 3:53 am

    @jafrin adding cardamom and spices like that sounds new to me..I will try that next time.

    Reply
  8. Aarthi

    August 9, 2012 at 3:54 am

    @Anonymousyes it remains soft due to the addition of salt. you can use it in ur recipes..

    Reply
  9. Rosy BM

    August 9, 2012 at 10:43 am

    ¡Qué interesante! ¡No conocía este plato!
    Besos y feliz día.
    http://comerespecial.blogspot.com

    Reply
  10. Lavanya

    August 15, 2012 at 9:31 am

    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….

    Reply
  11. Androw

    August 30, 2012 at 1:38 pm

    Interesting because I had heard such good things about it.
    Buy Articles

    Reply
  12. Accounting Software For Small Business

    September 8, 2012 at 12:01 pm

    Great post and so interesting. Glad I stopped by, and continued good luck with the blog hop!

    Reply
  13. namma veetu kitchen

    February 8, 2013 at 8:24 am

    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?

    Reply
  14. Aarthi

    February 8, 2013 at 12:45 pm

    @namma veetu kitchen I have that recipe in my blog. Here is the link

    https://www.yummytummyaarthi.com/2012/07/how-to-make-masala-in-bulk-basic-masala.html

    Reply
  15. Anonymous

    September 15, 2013 at 9:00 am

    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

    Reply
  16. Aarthi

    September 16, 2013 at 3:46 am

    @AnonymousYes it is 1.5 cup. The salt act as a preservative. You can reduce it to 1 cup if you like. But adding more salt makes it soft all the time even it is frozen.

    Reply
  17. Eleonora Gambon

    March 12, 2014 at 3:14 pm

    I buyer in Seychelles this paste, when it will finish I'll do it: it's very simple!!

    Reply
  18. Melinda

    March 14, 2014 at 12:50 am

    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!

    Reply
  19. Aarthi

    March 14, 2014 at 3:55 am

    @Melinda I think it is 450 grams..

    Reply
  20. Melinda

    March 14, 2014 at 11:32 pm

    @Aarthi Thank you!

    Reply
  21. Mumtaz begum

    April 6, 2015 at 1:58 pm

    Do we have to add water to this…?

    Reply
  22. Aarthi

    April 8, 2015 at 2:16 pm

    @Mumtaz begumno need for water

    Reply
  23. Thilagavanirajeshkumar

    April 22, 2015 at 6:53 am

    Hi aarthi hw many month its good

    Reply
  24. Aarthi

    April 22, 2015 at 9:53 am

    @Thilagavanirajeshkumarit will good for more than 4 to 5 months

    Reply
  25. nirmala

    May 3, 2015 at 3:57 pm

    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.?

    Reply
  26. Vasanth

    June 28, 2015 at 10:20 am

    Can use this as sandwich spread ?

    Reply
  27. Aarthi

    June 30, 2015 at 4:46 am

    @Vasanthno it wont work.

    Reply
  28. Suganthi Dhamotharan

    December 4, 2015 at 2:32 am

    We should peel off the skin of ginger compulsorily because the skin is poisonous

    Reply
  29. Ambika Rathnam

    January 12, 2016 at 10:19 pm

    Hi Aarthi, so much of salt.. Doesn't that make the food/gravy tastes salty??

    Reply
  30. Aarthi

    January 15, 2016 at 3:46 pm

    @Ambika Rathnamsince we will be using little amount, it wont taste salty

    Reply
  31. cornelius v.f.

    November 15, 2018 at 9:29 pm

    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.

    Reply
  32. Natasha

    January 20, 2020 at 9:54 pm

    How much is 500 grams of garlic and ginger??

    Reply

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Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours! More About Me…

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