Ginger garlic paste is one of the most essential ingredients in Indian cooking. This recipe for ginger garlic paste keeps well in the refrigerator for up to 3 months and is super simple to make.
Most Indian savory dishes usually incorporate some form of ginger and garlic in them. Ginger garlic paste is one of the most essential and basic ingredients used in Indian cooking. If you cook a lot of Indian dishes or have looked up Indian food recipes, you might have come across ginger garlic paste in the ingredient list.
Ideally, it is best to use freshly crushed/ground ginger and garlic every time a recipe calls for it. But let’s be honest, in today’s fast paced busy world when we’re all trying to juggle between a million things, convenience and planning is key. Especially when convenience can be achieved without compromising on taste or freshness.
Talking about convenience, there a lot of options when it comes to store bought ginger garlic pastes. Next time you are grocery shopping, I encourage you to read the ingredient list in these pastes. There are always one or more preservatives in store bought pastes that we shouldn’t be consuming. I personally also don’t like the taste or aroma of store bought pastes. They always taste and smell vinegary and pungent, not mellow and flavorful.
How long can ginger garlic paste be stored for?
This paste, when made according to the instructions below will keep well for about 3 months in your refrigerator. If you don’t feel like you will use it up within that time, you can spoon this paste into an ice cube tray or measure out 1 teaspoon portions onto a plate and flash freeze it for a few hours before transferring the frozen portions into a freezer safe bag/box. This will help you pull out only how much you need from the freezer.
What makes ginger garlic paste turn green?
If you’ve ever made ginger garlic paste in the past and it has turned green, this is because of the sulfur in the garlic reacting with various environmental factors. Although it is still safe to consume, it is definitely not appetizing to look at. My recipe uses oil as the primary liquid in making this paste which helps preserve it for longer and prevents its color from changing.
If you are looking for a recipe to use this ginger garlic paste in, check out my delicious party favorite appetizer pull-apart samosa rolls. I can guarantee that you will love them.
I hope you like this recipe as much as I do. Please leave a comment below to let me know what you think and subscribe to my social media platforms if you would like to see more easy and delicious recipes.
- 175 grams ginger root (~6oz)
- 175 grams garlic (~6oz)
- 1/4 cup avocado oil or any oil of your choice
- 1 teaspoon salt
- Peel the ginger root with a thin edged spoon. Wash it well and then dry it using a lint-free towel.
- Peel the garlic cloves. Weigh the ginger and garlic after its been peeled.
- Add the ginger, garlic, oil and salt into either a food processor or blender and blend well until a smooth paste is achieved. Depending on your blender, you might need more oil to get the mixture into a smooth paste. If that is the case then add in 1 more tablespoon of oil and blend.
- Transfer into a clean airtight jar and store in the refrigerator for up to 3 months.
- Ensure that the ginger and garlic are dried absolutely well before blending. Moisture will reduce the shelf life of the ginger-garlic paste.
- Always use a clean, dry spoon while scooping out the paste.
- If you can't use all the paste within 3 months you may either freeze the paste in an ice cube tray or measure out 1 teaspoon portions onto a plate and flash freeze it for a few hours before transferring the frozen portions into a freezer safe bag/box. This will help you pull out only how much you need from the freezer.
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