Recipe for homemade ginger garlic paste with step by step pictures – it is easy, economic, hygienic and best of all it is free from all artificial preservatives!
Ginger Garlic Paste is one of the most essential things in my kitchen and take any Indian home, almost nothing gets done without a good ginger garlic paste. Be it curries, gravies or infamous biryanis, it is this humble ginger and garlic paste that adds immense flavor. With our fast paced lives, we get everything ready-to-use in nice disposable packets but is it as good as homemade stuff? Surely not.
This recipe of homemade ginger garlic paste is inspired from my mom and mother-in-law who still go by the traditional methods and have not yet fallen back on store bought bottled stuff. It is really amazing to see both these women do all that they do, even today despite their growing age and it deserves a post. This recipe for ginger garlic paste is extremely simple and I post this as a tribute to these wonderful ladies in my life.
The only time consuming task in making ginger garlic paste is peeling those garlic pods! There are many a tricks on the internet to easily peel off garlic skin but I am yet to find something that works. Do let me know if you have any tested methods 🙂 The husband helped me immensely with the prep work and it was breeze to make ginger garlic paste at home – it is economical, hygienic and has no artificial colors or preservatives!
How to make Homemade Ginger Garlic Paste
Homemade Ginger Garlic Paste
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
- ½ cup Garlic Chopped
- ¼ cup Ginger Chopped
- ¼ teaspoon Salt
- 1-2 teaspoon Oil
- Wash, peel and chop garlic and ginger.
- First grind ginger into a smooth paste.
- Next add garlic, salt and oil.
- Grind into a smooth paste.
- Using a spoon, remove it onto an airtight container. Use a clean spoon and keep refrigerated for upto a month.
Detailed step by step picture tutorial of making Homemade Ginger Garlic Paste
1. Wash, peel and chop garlic and ginger.
2. First grind ginger into a smooth paste without adding any water.
3. Next add garlic, salt and oil.
4. Grind into a smooth paste.
5. Using a spoon, remove it onto an airtight container. Use a clean spoon and keep refrigerated for upto a month.
- The ratio of ginger to garlic is 2:1 but depending on preferences, increase or decrease the quantities of garlic and ginger.
- Salt and oil are the preservatives used, don’t miss them.
- Always store in fridge and use clean spoon for longer shelf life.