One of the most essential ingredients used in Indian cooking, ginger garlic paste has a special place in all our kitchens. Apart from imparting a good aroma to the foods it also aids in digestion and tenderizes the meats. Ginger garlic paste is used as the base for most Indian recipes where you start by sautéing this paste in oil, followed by any other ingredient. While many people opt for store-bought ginger garlic paste, the best choice is to make it fresh at home because the aroma is unmatched.
This article shall be covering everything you might need to know about it, be it preparing the ingredients, making sure of the ginger garlic ratio, or preparing the paste at home. Not to worry, this paste can be made in big batches and stored for later use. Ginger garlic paste, when made using the correct preservatives, can last several months.
How to prepare ginger garlic paste at home?
You can make this ginger garlic paste with very simple 3 ingredients.
125 gm ginger
125 gm garlic
1 tbsp. oil
Steps for homemade ginger garlic paste:
Preparation for homemade ginger garlic paste:
- Rinse the ginger and peel off the skin.
- Chop the ginger in 1 inch and keep aside on a plate to dry.
Cut both the ends of the garlic and peel off the skin. (Tip: you can also place the garlic in an airtight container and shake it for a few minutes. You will see the skin peeling off and then it can be easily removed.)
Making of ginger garlic paste
- Add the chopped ginger, garlic and oil in a mixer/blender jar. Blend the mixture until smooth in texture and light in colour.
- You may scrape off the sides with a spatula and blend again for a smoother paste.
- Once the paste is made, you can store in a glass airtight jar.
- Add 1 1/2 tsp Salt to a heated pan and dry roast for a few minutes till it turns golden in colour.
- Now add the ginger and garlic to a blender and mix until in paste form.
- You may use oil to ease the processing but make sure to not add water.
- Once the paste is done, add the roasted salt to the blender and mix again to incorporate salt into the mixture.
The ratio of ginger and garlic
Usually, a ratio of 1:1 is used for ginger and garlic when using the regular variety of ginger. But it is important to note that when using organic ginger, a ratio of 1:2 of ginger and garlic respectively is preferred because organic garlic is very potent.
Storing of Ginger-garlic paste
These are the steps you can follow to store, preserve and freeze ginger garlic paste for future use.
1. Once the pasta is ready, transfer it into an ice cube tray.
2. Then cover the tray with a lid or plastic wrap and place it in the freezer, till the paste has solidified.
3. Once the ginger garlic paste cubes are frozen, transfer them from the ice cube tray to a freezer-safe zip lock bag.
4. Seal the zip-lock bag, after ensuring to take all the air out.
5. Finally, label and store the bag in the freezer for future use.
Thawing Ginger Garlic Paste for Use
- To thaw your ginger garlic paste cubes, you may take out the required amount and leave it on your kitchen counter at room temperature to melt and liquefy.
- Then re-seal the bag with the remaining ginger garlic cubes and put it back in the freezer.
How to Prevent Ginger Garlic Paste from turning Green
- If your ginger garlic paste turns green, it doesn’t mean that the paste is bad or unfit to consume. Unless its smells odd or is mouldy, just the colour is not the problem.
- To ensure that your ginger garlic paste preserves well, you need to make sure that –
- The chopped ginger & garlic pieces are totally dry when blended
- Use oil to make a paste. Do not use water.
- Add salt to preserve the paste.
- Store the paste in the fridge in an air-tight glass container. Any entry of water will spoil the paste.