Ginger Garlic Paste is an indispensable part of Indian cuisine. It is used in the preparation of curries, gravies, stir fry, snacks, chaat and what not! Though ginger and garlic are widely available in the market, peeling the garlic and ginger and grinding them every time before making the recipe is time consuming. Ginger garlic paste is available in the stores but it is expensive plus a lot preservatives are added to retain the freshness for long time. This version of ginger garlic paste can be stored in the refrigerator for months with zero artificial preservatives and can be added directly to the cooking pot thus eliminating the time for grinding each time and makes the whole process simpler. Come, let’s see how to make this time saving recipe at home with easy method and step by step pictures.
Author: PRIYA SRINIVAS
Preparation time: 20 minutes
Cooking time: 0 minutes
- Ginger- 200 grams
- Garlic- 200 grams
- Oil- 2 tbsp
- Vinegar- 1 tsp
1. Peel the skin of ginger and garlic and chop them roughly.
I used the back of a spoon to peel the skin of ginger easily and silicone peeler for garlic: just place a clove of garlic into the peeler and move it back and forth using your palm.
2. Add the chopped ginger and garlic into a mixer and add oil and vinegar and grind to a smooth paste. You can use the pulse option in the mixer initially to break down the ginger and garlic or grind in batches. Store in a glass jar in refrigerator and use a clean and dry spoon while handling.
NOTE: The oil and vinegar act as natural preservatives and help in retaining the freshness of the ginger garlic paste for over a month. You can make this in bulk and add 1 tsp of ginger garlic paste each in ice cube tray and freeze; when it is solid, add to zip lock bag and freeze and you can use for six months.