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Ginger Garlic Paste

gingergarlicpasteThis two-ingredient mixture makes almost everything taste better. True, you can pick this up at a supermarket, but using fresh ingredients is so much better. It also gives you the opportunity to adjust the combination of garlic and ginger to your own palette. This is the traditional recipe, though I being a garlic fiend would double the cloves. How do I replicate the depth of flavour of really good Indian food at home?" The number one thing, make a ginger-garlic paste and fry it in oil until you get this beautiful caramelization. Ginger and garlic are found together so often in South Asian dishes that many cooks keep a jar of homemade ginger-garlic paste in their fridge, both to save themselves the step of peeling and mashing ginger and garlic every time they go to cook and to incorporate flavour more smoothly and evenly. "If I cook just with ginger, I always end up with little fibrous bits of ginger in the food, and you have to be really careful with how you use (chopped or sliced) garlic since it burns so quickly," Irani says. "This paste is the perfect marriage of both. It has its own taste and smell, but it's just ginger and garlic". The formula is as simple as it comes: equal parts peeled ginger and peeled garlic, blitzed together in a food processor with a preserving element. Irani's recipe is more of a mandate than a list of instructions: Don't overthink it.

Ginger-garlic paste, is also an incredible marinade. Some Indian dishes like tandoori chicken call for it as the first of two: The first marinade is usually ginger-garlic paste and/or lime juice, turmeric, and chili powder. And then you come in and do your second marinade, which is your tandoori marinade. That ginger-garlic paste in that first marinade adds such a beautiful foundational layer. So when is it best to play with ginger-garlic paste? If a dish just calls for garlic and it makes sense for it to have the background flavour of ginger, use it. It's not a garlic-plus. But anywhere where you think that a touch of garlic or a touch of ginger wouldn't hurt use ginger-garlic paste. Add a Tbsp. to marinara sauce after the onions are sautéed, or a tsp. anytime you're doing a classic mirepoix. Slow-braising something? Rub that piece of meat down with some ginger-garlic paste first and then proceed with whatever else you were doing. It helps transform tough cuts by tenderizing the meat even more. When you've hauled down the food processor, you might as well make a big batch: A jar keeps in the fridge for a few weeks and it freezes well in ice cube trays or frozen Tbsp.-size scoops for a couple of months, and it works into practically everything. Ginger Garlic paste recipe - an essential condiment in Indian and Asian cooking is very easy to make at home. This homemade ginger garlic paste is made with equal proportions of ginger and garlic and has a long shelf life without discolouration.

3.52 oz organic ginger (100 g)
3.52 oz cloves garlic (100 g)
4 Tbsp. oil
¼ tsp. turmeric powder

Wash and pat dry the ginger root completely with the help of paper towels. Peel and dice the ginger root into large chunks.

Peel the garlic pods and chop them into big pieces.

Add the ginger and garlic pieces to the blender jar. Pour half the mentioned oil and grind them.

After giving a few pulses in the mixer grinder add the rest of the oil and make a complete paste.

When it's done mix in the turmeric powder with a spoon or you may add the powder and then pulse the mix for a few seconds in the blender.

Sterilize the storing air tight jars in boiling water. Dry them completely than store the ginger garlic paste. Keep them in the far end of your fridge or freeze them in small freezer safe containers.

Storage: For prolonged shelf life store the ginger garlic paste in Clean, dry and sterilized jars in the far spot of your fridge (behind). Always use a clean, dry spoon to scoop it out for future use.

Ginger Garlic Paste lasts for 2 or 3 weeks in the fridge and 6 months in the freezer when stored well in air tight containers. You can freeze ginger garlic paste in ice cube trays or in small portion size containers and freezer safe bags.

Makes 150 g.

Cook's Notes:

  • Measuring cup used, 1 cup = 240 mL and 1 Tbsp. = 5 mL.
  • Ginger Garlic Ratio: 1:1 works the best. Use 1 part ginger with every 1 part garlic to make your homemade ginger garlic paste recipe.
  • Use best quality ginger and garlic for best tasting ginger garlic paste recipe. Organic varieties always works the best. The organic gingers have less water content and are not fibrous.
  • Choose fresh garlic and not aged. If the garlic is old and aged the paste will become overpowering.
  • You may use about 2 tsp. salt in this recipe.
  • If you choose vinegar as the preservative the paste will change its colour to greenish or bluish green. This is due to the reaction of the acidic agent with garlic.
  • You may skip turmeric powder but its recommended and it acts as an antibacterial agent and preserves the gorgeous colour of homemade ginger garlic paste for a long time.
  • Sterilize the storing jars in boiling water for 15 minutes. Dry them completely before storing the homemade ginger garlic paste.
  • Any contact with moisture will impact the colour of the paste and it will become greenish.
  • Use fresh organic ginger root - Organic ginger will make the best batch of ginger garlic paste. It has less water content and an intense flavour. Whereas hybrid ginger roots have lots of water content and they are less potent.
  • Avoid using aged garlic pods: Always use fresh garlic pods. Avoid old, aged varieties. They have very strong and pungent smell and taste and will make the homemade ginger garlic paste recipe overpowering.
  • Oil is best to increase shelf life: Use either Canola, vegetable or olive oil to make the paste instead of water. You may also use salt along with the oil. They will help your homemade ginger garlic paste last longer.
  • Avoid Vinegar: Adding vinegar is also a great way to preserve ginger garlic paste but its acidic nature reacts with garlic and turns the colour to greenish or bluish green. If you want a bright batch of homemade ginger garlic paste avoid using vinegar by all means.
  • Do not skip the turmeric: Turmeric powder has antibacterial properties. I love adding it to boost the longevity of my homemade ginger garlic paste and it also gives the paste a gorgeous bright colour and keeps it that way for a long time.
  • No water: Do not be tempted to add water while making a smooth paste. Water will both decrease the shelf life of the paste and change its colour. Instead use oil and a powerful blender or food processor.