Ginger garlic paste is an essential ingredient in Indian cooking and comes really handy if you have this ready with you. Recently while making the paste I realized that the proportion of these two roots could alter the flavor of the dish. Each household has their own proportions of it. The ginger garlic paste recipe mentioned here is how I make it. It is better than the store bought bottled paste. It will help you create the dishes authentic to its classic taste. Here is how I make it. I have put in information on how to store it in the useful tips section. Do check it out.
- Garlic - 100 grams
- Ginger - 50 grams
- Vegetable oil - 2 tablespoon
- Turmeric - 1/4 teaspoon
- Lemon / vinegar - 1/2 teaspoon
- Salt - 1/4 teaspoon
Peel and chop ginger and garlic. Blitz them in a food processor along with salt and turmeric to make a paste.
When they turn into a coarse paste add oil little by a little while blending till well combined, then goes in lemon juice/vinegar. Give it a good mix.
Stir the ingredients in between the blending for a smooth paste. Store in airtight container. Use it as per the recipe.
By not adding water we are increasing the shelf life of the paste.
Store the paste in small quantities like 50 grams (as per your weekly usage) in airtight containers. This will keep it fresh and prevent the smell of the paste in the fridge/freezer.
If you have made the paste in bulk quantity then freeze them in the small containers of say 50 grams each. This way the paste can last for 6 months without the taste getting affected.
Lemon / vinegar, salt, and turmeric acts as a preservative and keep the paste fresh for a long time in the refrigerator, up to 15 – 20 days).