Ginger Garlic Paste

Being so busy these days, my mind wants to rest, but my body wants to be in the kitchen. Though cooking is a stress-reliever, there are times that I just want to be in bed and sleep.

I was in a grocery store looking for something to take with me so I can finally make the recipe I am scheduled to do. I was very tired that day and I thought of buying myself a bottled ginger garlic paste instead of making one. With the thought of skinning the ginger and garlic – no, thank you! I was about to get one, but when I saw the bottled paste, I didn’t like it. So I told myself –Β “Okay! I will make my own.”

Ginger Garlic Paste - TNSCC
I know you see pieces of garlic. That’s what you get when you are lazy chopping the garlic. πŸ˜›

There are versions that doesn’t use turmeric powder, so they are very light in color. I love mine yellowish (and I love turmeric), so I added some color.

I also thought of not blogging this because I don’t know if I can call this a recipe as it is very easy, but I also told myself that this is my first step of trying Indian foods, why not?

I have learned that ginger garlic paste is widely used in Indian cooking, so I bring you my first Indian-cooking experience. πŸ™‚

Ginger Garlic Paste

  • Servings: 1/2 cup
  • Difficulty: easy
  • Print

Ingredients:Β 

  • 1/2 cup ginger, roughly chopped
  • 1/2 cup garlic, chopped
  • 1/4 turmeric powder
  • 1/2 tsp salt
  • 1/4 tsp oil

Instructions:Β 

  1. Wash and peel the ginger, then roughly chop.
  2. Peel garlic.
  3. In a food processor or blender, place ginger and garlic. Pulse until it turns into a fine paste.
  4. Add oil, salt and turmeric powder. Mix very well to get an even color.
  5. Transfer in a can container.
  6. Keep inΒ the fridge until read to use.

Source recipe: Homemade Ginger Garlic Paste by Spicy Treats

Notes:

The recipe can be doubled. If your blender/food processor is small, this can be done in batches.Β 

If handled properly (stored in a sterilized hit-tight jar), this can last up to two to three weeks asΒ per the source recipe.Β 

Β I am bringing this at Fiesta Friday #110 where me and Apsara are co-hosting, with Angie as our amazing host.

Happy Fiesta Friday!

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38 thoughts on “Ginger Garlic Paste

  1. This is a great idea. I’m with you the bottled minced garlic and ginger tastes off. I would rather use granulated garlic than preminced. I would go through this so fast because I love curries and stir fries with garlic and ginger.

  2. Great! I thought this needed more oil than just 1/4 tsp. The ones available in the market, I’m sure, have lots of oil. I will make this too, Jhuls, if it will stay for a couple of weeks. Nice recipe

    1. Until now, it’s still in the fridge and doing good, I guess. I’ve placed it in a small glass/air tight jar. I did let the jar stay in warm water before I use it.

  3. I usually don’t like pre-minced garlic – it oxidizes and tastes off. But mixed with the ginger I bet it’s good!!! Love the turmeric addition as well!

  4. I think you can definitely call this a recipe, as it’s something I wouldn’t have known how to do otherwise. But now I could easily use this to make my own garlic and ginger paste at home! πŸ˜€

  5. I’m glad you went ahead and posted this recipe, it’s actual very practical to have this stored in the refrigerator, waiting to be used. It’s one less thing to make when making the recipe and speeds up the process which is always good!

    1. I agree – that’s one of the reasons why I made this. Now, it is still sitting pretty inside the fridge and still doing great. I might cook something during the weekends and use this paste as well.Thanks for stopping by. x

  6. My recipe is slightly different as I learnt from my MIL πŸ™‚ I use half the quantity of ginger to garlic. Great idea to add turmeric to the ginger garlic paste πŸ™‚

    1. I’ve read about that, too, and I’ve learned that ratio is mostly used in curries. But I am no expert and I still have a long way to go. πŸ˜€ Thanks, CH. x

  7. Wow! You ve a great recipe fr the paste…I’m so lazy that I just grind the ginger and garlic xD I don’t even skin the garlic.. the skin also gives a different flavour too though πŸ˜‚

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