Sun 7 Feb 2010
A big time saver in the kitchen is to have ginger and garlic paste on hand and ready to use. Unfortunately, the store bought ones tend to have a lot of preservatives, giving them a funny aftertaste and smell. Try this quick recipe to make your own ginger and garlic paste at home – all natural and no preservatives. The best part…it has a shelf life of over 2 months in the refrigerator!
Ingredients:
Ginger – 1 cup, chopped
Garlic – 1 cup, peeled
Salt – 1 tsp
Oil – 1/3 cup
Method:
1. Heat Oil in a small pan until it’s almost smoking. Remove from heat and let it cool.
2. In a blender, add Ginger, Garlic and Salt.
3. Grind into a smooth paste using the cooled Oil to help the grinding process. Stop grinding and push down the sides occasionally. The Oil will emulsify and turn white.
4. Store ginger & garlic paste in an air tight glass jar in the refrigerator.
Tips:
1. Be sure ginger and garlic are completely dry before grinding.
2. Storage jar must be clean and dry.
3. When ready to use, do not keep jar out on the counter top for a long time. Take what you need and place the jar back into the fridge quickly. This will extend the shelf life of the paste.
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Please Note: It's summer and we are spending time with our families or taking vacations. We may not be able to answer your questions as fast as we'd like. Please bear with us. Before you ask a question, we request you to scan the comments section to see if your question has been answered before. This will help reduce duplicate questions and the need to repeat the answers. We appreciate your support on this. |
39 Responses to “Ginger & Garlic Paste”
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Please Note: It's summer and we are spending time with our families or taking vacations. We may not be able to answer your questions as fast as we'd like. Please bear with us. Before you ask a question, we request you to scan the comments section to see if your question has been answered before. This will help reduce duplicate questions and the need to repeat the answers. We appreciate your support on this. |
February 8th, 2010 at 2:12 am
Hey, Hetal and Anuja
I always like to prepare things in advance so that i can reduce my time in kitchen. So things like Ginger-garlic paste are always found in my kitchen. This was a nice recipe but i use lemon instead of oil(you used) and even that stays for 2 months or more. It was just an option i would like to add.
[Reply]
hetal Reply:
February 8th, 2010 at 3:33 am
Hi Priyanka,
Lemon juice is a great preservative but it will “pickle” the ginger and garlic, resulting in a difference in taste. By using oil, you will be assured that the taste remains neutral. If you will be using the paste up in a few days, lemon juice is a great alternative.
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Niky Reply:
April 10th, 2010 at 3:34 pm
Hey Hetal,
I really love your recipes….
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February 8th, 2010 at 3:14 am
just curious, wat was ur first video on smtc
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February 8th, 2010 at 3:26 am
Hello there,
Thanks a lot for sharing these great tips and recipes.
I wanted to let you know the spelling of “paste” on the main page is coming up as”past”, if you wanted to correct the error.
[Reply]
hetal Reply:
February 10th, 2010 at 2:50 pm
Thanks Nidhi.
Unfortunately, some titles on our front page get truncated after some characters. It pulls the title from the post and it is spelled correctly there.
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February 8th, 2010 at 3:42 am
Hi… I make the paste same way…just add little less oil and that too without heating it… just wanted to know the reason for heating…. thanks….
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Nilofar Reply:
February 11th, 2010 at 4:04 pm
Hi Nusrat
The reason for heating up the oil is to get the raw flavor out of it.
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February 8th, 2010 at 3:45 am
Hi,
If we dont add oil, paste turns in green in few days, so is this green paste is unhealthy or not gud for dishes?Will this green paste harm to us?
[Reply]
hetal Reply:
February 10th, 2010 at 2:49 pm
Hi Priya,
Honestly, we don’t know if the green paste is bad for health but it always feels better to cook with ingredients that look fresh. “We eat with our eyes.”
[Reply]
February 8th, 2010 at 1:48 pm
Hello ladies,
I think you meant to post ‘Ginger & Garlic Paste’ and not ‘Past’ as it appears on my Firefox page!
Keep up the good work!
Cheers,
Mika
[Reply]
hetal Reply:
February 10th, 2010 at 2:41 pm
Thanks Anamika.
Unfortunately, some titles on our front page get truncated after some characters. It pulls the title from the post and it is spelled correctly there.
[Reply]
February 8th, 2010 at 1:51 pm
Hi ladies, bit of a daft question, but if i wanted to make garlic/ginger pastes separately would i just use the same technique? Would the shelf life be roughly the same as well? Love your recipes and think you two are fantastic, its like having two really great friends who are brilliant cooks xx
[Reply]
hetal Reply:
February 10th, 2010 at 2:39 pm
Hi Parul,
Since this was a viewer submitted recipe, we followed it exactly. We haven’t tried separating the two but it seems like it would be the same process.
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February 8th, 2010 at 2:17 pm
We also prepare ginger/garlic paste at home and green chili masala as well to save a lot of pre-cooking time. The way we do it is we mince the ginger/garlic in a food processor without any salt or oil. Store the extra paste in the freezer in bottles ( can use Ziploc bags as well) and take the bottle out as we need and keep that bottle in the refrigerator. We do the same with green chili masala as well. Since this is freezed up, it can stay good for months and saves so much time.
This is just another option that works and we have been doing this for atleast 20 years.
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February 8th, 2010 at 6:05 pm
I process the ginger too and keep it in the freezer. I put it in a ziplock bag and freeze it flat so I can break off how much I want to use. Don’t overfill the bag so it will be easier to break apart the amount you need.
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February 8th, 2010 at 6:08 pm
Just curious – What is the reason for heating up the oil?
[Reply]
Nilofar Reply:
February 11th, 2010 at 4:04 pm
Hi John
The reason for heating up the oil is to get the raw flavor out of it.
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February 8th, 2010 at 7:27 pm
hello ladies:
hmmm another good recipe….
wow…that is a great way of making g&g paste. i remember, my mom use to make g&g paste, but she used the mortar and pestal (pounding on a stone).now-a-days, grinding machines make life much easier. thanks for sharing the recipes. love the website.
by the way…any new curry recipes coming up? please post some veg and non veg curry recipes. also, really need a good recipe for Chicken nuggets….please
have a marvelous day
rizwana from richmond texas……
thanks again
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February 8th, 2010 at 9:00 pm
Ok i will definitely try out my ginger garlic wth oil…and hey i wanted to share one recipe on the blog and i created my account on showmethecurry.com but i actually dnt understand where should i write. I mean i was confused whether i would post it on somethng wrong. can you send me the URL where i can share one nice recipe.
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February 8th, 2010 at 10:23 pm
Hi, Can we make the green chillies paste the same way as the ginger-garlic paste?
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February 9th, 2010 at 2:20 am
Hello Hetal and Anuja
Thank-You so much for sharing my recipe. Nice advice on soaking the ginger and grind it along with the skin. Will definetly try that next time. You guys come up with the best recipes. Have tried many of your recipes and the results simply awesome.
Keep up the good work.
Thanks Again
Nilofar
[Reply]
hetal Reply:
February 9th, 2010 at 2:32 am
Hi Nilofar,
You are very welcome…thanks for sharing your recipe with us! Feel free to answer any of the questions from other viewers regarding this recipe (eg. Why must the oil be heated?).
Thanks again!
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nafisa Reply:
February 11th, 2010 at 1:07 pm
hi hetal……
The raw oil may start giving bad odour after a period. i think tat may be the reason to heat it….
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February 9th, 2010 at 5:58 pm
Hi Hetal and Anuja,
Being in Texas, you guys should show us some good tostada recipe. That’s missing in your Mexican cooking theme. Enjoy your shows.Recipes are great. Good job!
Cheers,
Priya
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February 11th, 2010 at 4:28 am
Hi
I use garlic more often in my cooking and want to make garlic paste!! can i use the same tecnique??
[Reply]
hetal Reply:
February 11th, 2010 at 2:25 pm
Hi Lavi,
We followed this viewer submitted recipe exactly, but you should be able to separate out the ginger and garlic. Since we have not tried it, we cannot give you an exact answer, but you can try it out on a small batch. If you do, we’d love to hear your feedback. Thanks.
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February 12th, 2010 at 12:33 pm
Hey there, I’m wondering about the risk of Botulism if Garlic is stored in this manner. Uusually, if you store garlic in oil in the fridge, there is a high risk of Botulism. So the advice is to freeze it to stop the Botulism fro developing.
[Reply]
hetal Reply:
February 13th, 2010 at 4:23 pm
Hi Aini,
You do have a valid concern. However, it is more prevalent with garlic flavored oils and garlic that will be consumed raw.
We add ginger & garlic paste to our pan at the beginning of cooking any dish and the dish is usually cooked for 15 to 20 minutes. The botulism spores (if any are present) would then be killed.
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February 12th, 2010 at 5:37 pm
I have been trying some of your recipes. Your clear presentation with perfect measurements is good.
Wow! Now I can avoid the store bought ones with preservatives. Great recipe!
It would be great if you can show how to make some easy,fresh, healthy soups or salads the indian way.
[Reply]
hetal Reply:
February 13th, 2010 at 4:09 pm
Thanks Swarna!
We have quite a few different soup and salad recipes. You can look under the “Soup” tab or “Salads & Raita” tab. Here are the links:
http://showmethecurry.com/category/soups/
http://showmethecurry.com/category/salad-raita/
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February 18th, 2010 at 5:24 pm
Not a good tip. i have tried and still its turning green.
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hetal Reply:
February 18th, 2010 at 8:12 pm
Hi Peter,
Sorry to hear that. Our’s stayed completely white for over 2 months. Did you make sure the ginger and garlic were completely dry before grinding them?
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February 23rd, 2010 at 10:30 pm
Dear Ladies,
Can we use this tip for green chilies?
Thank you so much!
Rani
[Reply]
hetal Reply:
February 24th, 2010 at 1:50 am
Hi Rani,
This was a viewer submitted recipe so we followed it exactly. We have not tried this process with green chilies.
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March 18th, 2010 at 3:16 am
Great recipe. I would definitely give this a try very soon.
Could you please post some recipe for Baked Veg that uses white sauce.
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May 11th, 2010 at 12:49 am
hi
i usually make ginger paste and keep in a freezer.so,that it remains fr more than a year..likewise may i keep this ginger garlic paste in freezer? can u tell me for how many months this ginger garlic paste will remain good?
[Reply]
hetal Reply:
May 11th, 2010 at 2:36 pm
Hi Vidya,
This paste remained fresh (no color change) in the refrigerator for 2 months. We added the oil to be able to keep it in the fridge rather than freeze it. If you are going to freeze it, adding the oil is not necessary.
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July 27th, 2010 at 1:19 pm
Hi Hetal and Anuja,
I have been following your site for a couple of years. Please feel free to visit my newly set blog. I will use your way of ginger-garlic paste today. It’s for my brother who lives alone in Scotland. The paste will be ideal for him to cook his dinner quickly. Thanks for all your lovely recipes.
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