Garlicky, gingery delicious paste that you just can’t buy in store
Asian garlic ginger paste can be expensive and to be honest not all paste is made the same, some can be quite watery and lacking in flavor.
When we were developing our Indian recipes, we bought two shop bought garlic ginger pastes, one was expensive and tasted good, one was budget friendly and tasted so watery.
Let’s face it, if you’re going to take the time and effort to cook Indian food, then you want to make sure that the best ingredients go into your dishes – right?
What if you could make a garlic ginger paste at home that was bursting full of flavor, had no preservatives, that you could batch make, that was cost effective and even better, that you could make in 7 minutes?
With our Asian ginger garlic paste recipe, you can do exactly that.
It does come with a warning though, as once you make your own paste, you’ll never want to buy store bought again, the flavors are so amazing.
What do you use it for?
It’s used predominantly in Indian cooking, Indian cooks often make a batch of it and keep it in the fridge so they can easily add it to their recipes and cook with it without hassle.
You use ginger garlic paste to add the flavor of the ingredients but in a very smooth and even way, so they blend into the food perfectly.
Ginger garlic paste vs powder
The main difference between garlic ginger paste and the powder is flavor.
You just can’t beat the fresh flavor of your own garlic and ginger lovingly made into your homemade paste.
The powder form is for convenience and naturally, it doesn’t have the flavor punch that fresh garlic and ginger paste has, the difference is amazing, you’ll never use your jar of garlic and ginger powder from the store again!.
Is it vegetarian or vegan?
The great news is that it’s both!
It’s totally plant based and there are no animal products used in this homemade ginger garlic paste.
And with no preservatives in it, it’s a great healthy tried and tested recipe.
How long does it keep in the refrigerator?
If you’re making our ginger garlic paste recipe then you can store it in the refrigerator in a jar or an airtight container for up to three weeks.
Not long enough? Take a look below because you can freeze this delicious paste.
Can it be frozen?
Yes, garlic ginger paste can be frozen, and it freezes well.
Tip: Freezing the paste as a big block makes it very difficult to separate it when it’s frozen and usually, you’ll only need one or two tablespoons at a time.
Ice cube trays are your secret weapon here!
Pour the paste into ice cube trays, place them into the freezer and freeze until solid.
Then remove the frozen ginger and garlic cubes and put them into a zip lock bag or an airtight container.
The ginger garlic paste will keep in the freezer for 3 months.
When you’re next cooking Indian food, simply put as many of the garlic and ginger ice cubes into your pan as you need, there’s no need to defrost them – simple!
How much should I use?
Naturally, with Indian cooking, each recipe is different and calls for different amounts of ginger garlic paste.
But on average, for an Indian curry for a family of 4, you’d use between 2 and 3 tablespoons of the paste.
What can I use it in?
You use ginger garlic paste a lot in Indian cooking and it’s an important ingredient in many dishes, madras dishes, kormas and bhunas.
Why does it turn green when you cook it?
If your garlic ginger paste turns green, then there’s really nothing to worry about, it’s perfectly normal.
The paste can react with certain acidic ingredients so it has a green tinge to it or even a green blue color but neither is anything to worry about, so continue cooking with it.
How do I peel garlic?
If you’re batch cooking our easy to make garlic ginger paste then you’re going to need a lot of peeled garlic and to be honest, it can sometimes be a real faff to peel the skin off.
But there is a way to make peeling your garlic cloves a lot easier!
Break your bulb into garlic cloves and then cut the top and bottom off each clove, then use the flat of your chopping knife and press down gently until you feel the garlic clove skin slightly split, you can then peel the skin off very easily.
How do I peel the ginger?
Do you waste a lot of ginger when you’re peeling it?
And isn’t it difficult to get your knife around all of the twists and turns of the ginger root?
That’s what we used to do and we wasted a LOT of ginger until we discovered this amazing hack to take the stress out of preparing peeled ginger.
Take the back of a teaspoon and use it like you would a knife, it rubs the skin off the root without taking any of the ginger.
Zero waste and a whole lot easier and you’ll chop the ginger in no time!
How long does it take to make?
This is the best part, you’re going to love this!
This amazing paste takes just 5 minutes prep time and 2 minutes to make – what’s not to love about this wonderful homemade ginger garlic paste recipe?
When do you use it in Indian recipes?
Generally speaking, when you’re cooking Indian meals you’ll add the ginger garlic paste either at the same time as you add in the onions or just after the onions.
How to make garlic and ginger paste – step by step instructions
Our ginger garlic paste recipe is so very easy to make when you follow our instructions – it’s seriously simple.
You take your peeled garlic cloves and place them in your food processor or blender.
Next, you take your peeled ginger and chop it into small chunks and add them to your food processor or blender.
Peel and chop your onion into quarters and add it in.
Next to go into the blender is vegetable oil, followed by salt.
You won’t need any water for this recipe as you don’t want a watery ginger garlic paste.
Blitz the ingredients until you have a wonderfully smooth paste.
The aroma will be incredible, the freshness of the ginger and garlic is spectacular.
That’s it! Your garlic ginger paste is now ready to use or to store in the freezer for future use.
We hope you love our ginger garlic paste recipe as much a s we do, it really is so easy to make.
We love hearing if you’ve tried one of our recipes, so please do leave a comment and let us know how you got on.
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GINGER GARLIC PASTE
- Sharp knife
- Chopping board
- Food processor
- 105 g Garlic cloves
- 105 g Fresh ginger
- 1 Onion
- 50 g Vegetable oil
- ½ tsp Salt
- First, peel your garlic cloves
- Next, peel your ginger and chop it into small chunks
- Then peel and chop your onion into quarters
- Place all of the ingredients in your food processor and blitz until they become a smooth paste
- Use immediately, store in the fridge or freeze for future use
- Your Indian cooking just got even better – enjoy!