This Easy Ginger Garlic Paste can be made with easy-to-find ingredients! A quick and easy way to add so much flavor to your stews, soups, and more.
Ginger garlic paste is one of the most commonly used ingredients in Indian and Asian, and Haitian cuisines. The paste adds a unique aroma to the recipes and actually helps with digestion.
In fact, it’s a great way of tenderizing meat. The ginger garlic paste is readily available in grocery stores and supermarkets but making it at home is an absolute breeze.
What Is Ginger Garlic Paste?
Ginger garlic paste is basically a spice blend that’s made from fresh garlic cloves and ginger roots. In some cases, people add vinegar, oil, salt, water, and turmeric to improve the texture and consistency.
People who are fond of Indian dishes, Asian cuisine, and Haitian cuisines often have a jar full of this paste in their refrigerator and it’s actually very convenient as you don’t need to rinse, chop, or peel the garlic and ginger.
How To Make Ginger Garlic Paste?
It is extremely easy to prepare the paste at home, and it takes only fifteen minutes or less from start to finish.
With our measurements listed in the recipe card below, the paste will be enough to cook for over six weeks.
In most cases, people make smaller batches of the garlic paste to prevent spoilage, but if you want to make a bigger batch, make sure you preserve and store it properly.
To make this ginger garlic paste, only a few ingredients are required. You can opt in to make the paste individually.
You can prepare the ginger paste first, followed by the garlic paste, or combine the two ingredients to create one paste as the name suggests.
- five ounces of peeled and chopped garlic
- five ounces of peeled and chopped ginger root
- half cup of olive oil
- half cup water
- Vinegar for acidity
- Turmeric for color
- Dried herbs for flavor
- Salt to season
- Cayenne pepper for heat
These ingredients are pretty easy to find, and we are sure you’ve some of them in the pantry already.
To start, peel the ginger and garlic and chop them all. Be sure to wash the ingredients prior to blending. In a food processor or high-quality blender, add the oil followed by the ginger and garlic.
Blend the ingredients until just blended (small chunks). Then add the water. Resume blending.
Once the ingredients transform into a smooth paste, place the paste it in a jar, and refrigerate for later use.
This recipe won’t take more than ten minutes and will make your cooking incredibly easy. The garlic paste can be stored in a bottle but make sure you use a dry spoon to scoop out the paste.
- As far as preservation is concerned, it’s recommended that you add a bit of salt and turmeric in addition to olive oil as these ingredients promise better preservation. In fact, these ingredients also improve the aroma of the paste. One of the most important considerations is the ratio of ginger and garlic and it differs on the basis of ginger variety, hybrid or non-hybrid.
- The non-hybrid ginger has a more pungent aroma and flavor, and if you opt for a 1:1 ratio to prepare the paste, it will come out more bitter. For this reason, it’s recommended that you add two portions of garlic and one portion of ginger to make the paste, particularly if you’ve non-hybrid ginger. However, if you have hybrid ginger, it will have a milder flavor and aroma, so you can follow a 1:1 ratio.
- To make this paste, I like to use this food processor, it chops well. It is easy to use, and it blends almost any ingredient. It’s not too bulky and fits under my countertop – which is a plus. If you prefer to use a blender, I highly recommend this Vitamix. It is absolutely amazing when it comes to a smooth texture and larger quantity food blending.
Keep in mind that garlic can react when exposed to metals or air, which results in green color. So, if your paste turns a bit green, there is nothing to be worried about as long as you are storing them in the refrigerator.
The refrigeration will keep the paste fresh and edible for around six weeks. However, if you want to store it for a longer period, you have to freeze the paste.
To freeze your ginger garlic paste, we recommend using the ice tray method. This ice tray is a great option. This silicone ice tray holds has 15 cubes which holds 1 tablespoon of paste each.
Once the cubes are frozen, take them out and transfer them to a Ziplock or reusable storage freezer bags. This way, you can take one cube and add it to the recipe.
- If you are worrying about the bitterness from the ginger, always start by adding less ginger to make sure it doesn’t make the paste too bitter
- Make sure you peel the ginger because the skin is too tough and bitter, which damages the paste’s flavor
- Never use garlic with the shoot because it can cause discoloration in the paste (it creates blue or green hues).
- To cut down on time and effort, you can also purchase the already peeled ginger from the local grocery store.
- Instead of adding water, you can add more oil. If you want to add tanginess to the ginger garlic paste, it’s recommended that you add vinegar rather than olive oil
What is ginger garlic paste good for?
The ginger garlic paste can be used in any Indian recipe or Haitian recipes, and in most cases, it’s added when the onions have been sautéed.
Some of the recipes that go well with this paste include Haitian Black rice, Haitian Legume, Poulet en Sauce, veggie Manchurian, zucchini, vegan chicken masala, biryani, and many other savory recipes.
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Homemade Ginger Garlic Paste
- 1 Blender Optional
- 1 Food Processor Optional
- 5 oz Cloves Garlic or more if needed
- 5 oz Ginger Roots or more if needed
- ½ cup Olive Oil;
- ½ cup Water
- To start, peel the ginger and garlic and chop them all. Be sure to wash the ingredients prior to blending. In a food processor or high-quality blender, add the oil followed by the ginger and garlic.
- Blend the ingredients until just blended (small chunks). Then add the water. Resume blending. Once the ingredients transform into a smooth paste, place the paste it in a jar, and refrigerate for later use.