Ginger Garlic Paste Many foods, including biryani, pulao, kuruma, etc., include ginger garlic paste. It makes the dish more flavorful and digestible. Although ginger garlic paste is sold in a variety of packets in stores, it is much cleaner when ground at home. Also, since no preservatives are added, it can be used extensively for several months without going bad.

You can use equal amounts of ginger and garlic to make a paste, or you can add a bit more garlic and a little less ginger for more flavor and aroma. Ginger and garlic paste can be made in just 15 to 20 minutes, and if used frequently, it can last for several weeks or perhaps a month or more if refrigerated.

Few tips for Ginger garlic paste

• To prevent the ginger-garlic paste from spoiling while being ground, you can add vinegar. If vinegar is added, you will notice a faint vinegar fragrance during cooking, but it will go as you sauté it.
• You have the option of grinding it with salt or turmeric powder.
• In addition, once the water, ginger, and garlic have been ground, place the mixture in a bottle, drizzle some oil over it, and seal the container to prevent spoilage.
• Just blend water, ginger, and garlic without adding anything else, and store in the refrigerator.
• In this recipe, I’ve added salt.
• When freshly ground, ginger garlic paste is white, but after a few days, it may turn green.
• When the acidity of the garlic reacts with the air, discoloration happens. The hue will alter when salt or vinegar is added. So, eating garlic that has turned green or blue is still harmless.

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Ginger Garlic Paste

Prep Time

15 mins

Total Time

15 mins

 

Ginger Garlic Paste Many foods, including biryani, pulao, kuruma, etc., include ginger garlic paste. It makes the dish more flavorful and digestible. Although ginger garlic paste is sold in a variety of packets in stores, it is much cleaner when ground at home. Also, since no preservatives are added, it can be used extensively for several months without going bad.

Cuisine: Indian

Keyword: ginger garlic paste

Author: Sivagami Meganathan

Ingredients

• Garlic - 300 g
• Ginger - 250 g
• Salt - 2 tsp

Instructions

1. To grind ginger and garlic paste, wash and clean the ginger well, then peel the skin and cut it into small pieces. After removing the skin, cut the garlic into small pieces.

2. Add ginger and garlic to a mixing jar.

3. Add two teaspoons of salt to it.

4. Then add little water and grind it to some extent.

5. After grinding it to some extent, again add little water and grind it finely.

6. Keep it in a clean bottle and store it in the fridge.

1. To grind ginger and garlic paste, wash and clean the ginger well, then peel the skin and cut it into small pieces. After removing the skin, cut the garlic into small pieces.

   

2. Add ginger and garlic to a mixing jar.

   

   

3. Add two teaspoons of salt to it.

   

4. Then add little water and grind it to some extent.

   

5. After grinding it to some extent, again add little water and grind it finely.

   

6. Keep it in a clean bottle and store it in the fridge.