Saturday, March 26, 2016

Ginger Garlic Paste

Ginger garlic paste is readily available in the market. But the scary thought of preservatives added into them.... I prefer not to buy those but make some fresh at home by myself. And it is not that big a task. Peeling garlic is a task but if you know the shortcut to peel the garlic it is such an easy job. Moreover, for me, I do it while my kid is sleeping and me catching upon some movie :).

To peel the garlic easily, place it in a large steel container and cover it. Now shake it up and down real hard for about 3 minutes. 90% of garlic would be peeled off. I used to go for freshly peeled garlic and ginger every time I cooked. But after having Jordan, lack of time, made me switch to this ginger garlic paste. And cooking started to look much easier for me. Every time I peel the ginger and garlic in bulk to make this paste, the smell of it makes Jordan think that I am making Chicken and keeps asking me if Chicken is ready....he he he

  1. 2 cups of chopped ginger, cleaned and skin removed
  2. 1 1/2 cups of garlic, peeled
  3. 1 tbsp of cooking oil
  4. 1 tsp of salt

  • Add the peeled garlic and chopped ginger into the blender. Blend it into a smooth paste. You may require to stir the entire mixture ones or twice to get it blended well. DO NOT add water to get it ground well. Add salt and oil and run it one more time.
  • Remove it onto a clean, dry and air tight container. Store it in the refrigerator.

  1. Never use a wet spoon to take ginger garlic paste. It would reduce the shelf life of the ginger garlic paste. You could leave a spoon in the jar to take the paste everytime you need it.
  2. If stored well, the paste stays good for about a month.
  3. Since you have added some salt in the ginger garlic paste, you may want to cut down the salt in the dish you would be using it.


  1. very useful post...visit my page too

  2. I always have a big bottle of ginger garlic paste in the fridge all the time. I just exhausted mine so time to make it again. I add a pinch of turmeric, it keeps the paste fresh for long...


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