This post contains helpful notes and tips to help you make the perfect dish. However, if you are in a rush, please use the “Jump to Recipe” link above or the “Jump to” links below to get to the section you want. With my homemade curry powder substitute and this ginger garlic paste at hand, I can whip up a delicious meal anytime! My younger one fondly calls it gg paste . There are actually two good reasons why I adore this garlic ginger paste recipe: its versatility - a spoonful of this can elevate any dish to the next level. I use it in classic Indian dishes like smoked aubergine curry and bhindi masala, as well as in inspired dishes like spicy couscous and potato pasta. Another reason why this recipe holds a special place in my heart is that it’s made with all-natural ingredients and yet lasts for weeks without turning an unpleasant and greenish. If you have enjoyed reading this, please take a moment to leave a comment and a rating below. This will motivate me to create more good content for you! You can also engage with me on Twitter, Facebook, and Instagram. - Padma
gluten-free grain-free dairy-free nut-free soy-free
This recipe also has no tomatoes and no mustard. Disclaimer: Our content aims to be informative and educational, but it should not replace professional medical advice. Since manufacturing processes can vary and cross-contamination is possible, it’s essential to verify product labels and allergen information. Make sure all ingredients align with your specific allergies. As readers, you bear the responsibility for ensuring allergen safety when buying or consuming foods. If you favor garlic more than ginger, increase the quantity of garlic. If you prefer ginger over garlic, use more ginger. I use my kitchen scales to measure the ingredients so that I get the ratio right, everytime. Oil: I suggest using only neutral oil. Oils with distinct flavors such as avocado, peanut, and olive oil will alter the taste of the dish to which you add this paste. Ginger: Please use fresh ginger root. I do not recommend frozen ginger for this recipe. The rationale is that for extended shelf-life, this paste should contain as little external moisture as possible. Salt: It serves as both a preservative and an abrasive to help in making the paste smooth. If you have any questions regarding these ingredients, feel free to ask in the comments section below and I will try my best to answer them for you. Store it in a clean glass jar or container with a tight-fitting lid. Always use a clean, dry spoon and do not keep the jar at room temperature for too long.
Can I freeze ginger garlic paste?
Yes, ginger-garlic paste is perfect for freezing! Place a 2-teaspoon-sized serving of this paste in ice cube trays and freeze. Once frozen, remove from the trays and store these frozen cubes in a freezer-safe bag for up to 3 months. Add one or more cubes as needed for the recipe, straight from frozen. Include making this paste in your weekly meal prep routine, and you’ll have a genie in a bottle 😆. Come, let’s make it. Step 1: Wash the ginger. Chop it into small pieces. Peel the garlic and chop them too. Step 2: Make the gg paste: Place the chopped ginger and garlic in a blender jar. Add the water, oil, and salt. Grind to a smooth, lump-free puree. The smaller your ginger and garlic pieces are, the faster they will grind to a smooth puree. Transfer the paste to a bowl and allow it to cool completely. And that’s it, your beautiful, ivory-colored ginger & garlic paste is ready for you to add to your dishes. Check the section below to learn how to use ginger garlic paste and also when to add it while cooking. To peel or not peel the ginger?: I do not peel the ginger. You can if you want. The easiest way to do this is to scrape the skin with a spoon. Do not have a blender? You can make it in a mortar and pestle or a food processor. Keep in mind that you may not get a fine, smooth paste. Any doubts or questions? Feel free to ask via the comments below. I will try my best to answer them for you. - Padma Here are some basics to keep in mind:
Most recipes will state the quantity clearly. If not, as a rule of thumb, for a dish serving 4 people, add 2 teaspoons of garlic ginger paste. Add this paste into your curries and lentils. For example, when I am making this mung bean curry on busy days, instead of chopping, I add some of the paste. Classic Indian recipes of biryani or pulao recipe cannot be complete without this paste!
📖 Recipe
Disclosure: The nutritional information is calculated using an online calculator and is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionists’ advice. Changing the quantities and cooking technique will alter the nutritional calculations.
