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Ginger-Garlic Paste
Viola
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.
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.
Notes
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.