Instructions
Now I will show you how to make ginger puree in a blender - it takes just 5 minutes! While I enjoy using this versatile ginger garlic paste in classic Indian recipes like bhindi masala and global dishes like this spicy couscous and teriyaki noodles, this ginger puree is perfect for days when I prefer an allium-free meal. Once you learn how to make ginger paste at home, you won’t look back! Homemade is so much better than store-bought—it’s inexpensive to make and free of any unwanted additives! Throughout this post, I will use these terms interchangeably. For best results, be sure to follow this recipe carefully and read the notes and storage section. Ginger paste also freezes well (more on that later!). 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. Ginger, used in many forms—fresh, dried, powdered, candied, and pickled—is a common home remedy in most Indian households for treating colds, coughs, and digestive ailments. Using fresh ginger root: When you buy fresh ginger, break it off at its “joints” and wash it well. Pat it dry, then let it air dry on a tea towel on the kitchen counter for a couple of hours. Ginger does not need to be stored in the fridge. When using ginger in cooking, you can peel the skin if you want, or use it with the skin on. In this recipe, I peel the ginger to give the puree a creamy color. See the recipe card for quantities.
Ginger: Use fresh and not powdered or dried. Salt: Use what you use for your everyday cooking. Oil: Any neutral cooking oil or vegetable oil will work.
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. How to prepare fresh ginger: Wash and pat the ginger dry. Peel most of the skin, then chop it into small pieces. Check the notes section below for more details. Make the ginger puree: Place the ginger pieces in a blender jar. Blend in short bursts (1-2 seconds) until the ginger resembles a coarse mince. Next, add the salt and oil. Blend on high speed until the ginger becomes a fine puree and the mixture looks smooth. Transfer the puree to a bowl and let it cool. Once it has completely cooled, store it in a clean glass jar. Secure the lid tightly and store it in the fridge. For more details on storing it in the fridge or freezer, check out the section below. Hint: Using a high-speed blender helps create a smooth, creamy paste more quickly and prevents the ginger from discoloring.
Storage
In the fridge: Allow the pureed ginger to cool completely, then store it in a clean, dry, fridge-safe container (preferably a glass bottle) with a tight lid. It will keep in the fridge for at least 2 weeks. Yield: The chopped ginger in this recipe measures about 1 ½ cups, and the paste yields approximately 8 ½ oz. (240g). Ginger:
If possible, wash and air dry the ginger on the countertop a few hours in advance. This is just to ensure that the ginger is not wet when making the paste. It’s important to minimize external moisture to extend the shelf life of the ginger paste. Peel ginger to prolong the puree’s shelf life, but it’s okay if some peel remains.
To add water or not?: Avoid the temptation to add water while grinding. The salt will draw moisture from the ginger, and the oil will aid in creating a smooth paste.
Use fresh ginger. Fresh ginger should have taut skin, be juicy, and have lots of flavor. Make sure the ginger is externally dry. Excess moisture can cause mold to develop in the ginger paste. Use the amount of oil and salt specified in this recipe—these natural preservatives will help keep the puree fresh for longer. Using a high-speed blender helps make a smooth paste more quickly. The longer the ginger takes to blend, the more heat the blender generates, which may cause discoloration and result in a less appealing paste. Allow the paste to cool completely before storing it. Store the paste in the fridge in a clean, dry container with a tight lid. Take out only as much paste as you need for the recipe, and immediately return the remaining to the fridge or freezer.
This ginger puree can be used in any savory dish you fancy. For example, you can add it to your soup, as I do occasionally with this sweet potato turmeric soup. You can also mix it into your chili for an extra spicy kick. I love adding it to curries and gravies—like in this aloo matar recipe. When adding the ginger puree to your dish, remember that it already contains some salt and oil. Any doubts or questions? Feel free to ask via the comments below. I will try my best to answer them for you. - Padma In the freezer: If you’ve made an extra-large batch of pureed ginger, you can freeze it in freezer-safe bags or ice cube trays for up to 3 months. You can add the frozen ginger puree directly to your dish when the recipe calls for it. 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
📖 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.
