Spread the Joy!
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:
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| u need garlic, ginger and salt |
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| I used my food processor…You can use blender too |
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| add garlic and ginger in |
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| and turn it on |
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| till they are blended nicely |
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| transfer them to a large bowl |
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| add a good amount of salt |
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| and mix well |
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| Transfer them to a freezer safe container |
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| and store them in freezer |
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| Done.. |
Spread the Joy!
Nice way to store ginger garlic. Thanks for sharing.
basic but life saving when in hurry…
Are you sure of this much salt ? Can i omit the salt.
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..
Hi, Once it is freezed, can we take out and use in recipies immidiately? Does that remain soft enough?
@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.
@jafrin adding cardamom and spices like that sounds new to me..I will try that next time.
@Anonymousyes it remains soft due to the addition of salt. you can use it in ur recipes..
¡Qué interesante! ¡No conocía este plato!
Besos y feliz día.
http://comerespecial.blogspot.com
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….
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!
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?
@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
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
@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.
I buyer in Seychelles this paste, when it will finish I'll do it: it's very simple!!
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!
@Melinda I think it is 450 grams..
@Aarthi Thank you!
Do we have to add water to this…?
@Mumtaz begumno need for water
Hi aarthi hw many month its good
@Thilagavanirajeshkumarit will good for more than 4 to 5 months
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.?
Can use this as sandwich spread ?
@Vasanthno it wont work.
We should peel off the skin of ginger compulsorily because the skin is poisonous
Hi Aarthi, so much of salt.. Doesn't that make the food/gravy tastes salty??
@Ambika Rathnamsince we will be using little amount, it wont taste salty
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.