Ginger Garlic Paste Recipe Video Homemade Ginger Garlic Paste Foodies Terminal

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GINGER GARLIC PASTE



Ginger Garlic Paste image

Homemade ginger garlic paste is one of the basic essential condiments used in Indian cooking. It is used to impart flavor to many vegetarian and meat dishes. This recipe shares how to make ginger garlic paste at home and store it well for further use.

Provided by Swasthi

Categories     Condiment

Time 30m

Number Of Ingredients 4

125 grams ginger ((4.5 Ounce, refer notes))
125 grams garlic ((4.5 Ounce, peeled))
1 tablespoon oil ((I use organic refined coconut oil))
½ teaspoon Turmeric ((or haldi / optional))

Steps:

  • Rinse ginger under running water. Pat dry and peel it. Chop to half to 1 inch pieces.
  • Cut off both the ends of garlic. Peel them.
  • You can also add them to a box or tight lid container. Cover the jar and shake it vigorously for a minute. You will see the skin of the garlic loosens or comes off. This tip works only with certain kinds of garlic.
  • You can also pour some oil over the garlic and rub off to loosen the skin. (This is how we peel garlic when we make pickles.)
  • Add ginger, garlic and oil to a grinder/ blender jar. Blend well until smooth and light in color. Scrape off the sides and repeat blending until you see a smooth mixture.
  • Transfer the ginger garlic paste to a clean dry glass jar. Refrigerate ginger garlic paste up to a month or 6 months in a freezer.
  • To Freeze, transfer to ice tray and knock the tray to the counter a few times. Cover with a cling wrap. Once set transfer them to a ziplock bag. Use as desired whenever needed by defrosting one cube each time.

Nutrition Facts : Calories 119 kcal, Carbohydrate 17 g, Protein 2 g, Fat 4 g, Sodium 10 mg, Sugar 4 g, ServingSize 1 serving

GINGER GARLIC PASTE



Ginger Garlic Paste image

After finding tons of recipes calling for ginger-garlic paste, but only finding ginger paste or garlic paste, but not both, at local grocery stores, I decided to find a recipe for it myself. Basically it is just equal amounts of ginger root and garlic pulsed together. Store in the refrigerator or freezer. You may use water in place of the oil, but it will not keep as long.

Provided by DC Girly Girl

Categories     World Cuisine Recipes     Asian

Time 10m

Yield 16

Number Of Ingredients 3

4 ounces garlic, chopped
4 ounces fresh ginger root, chopped
1 tablespoon olive oil, or as needed

Steps:

  • In a food processor, combine the garlic and ginger. Pulse to blend, adding small amounts of olive oil to facilitate the blending, until it makes a smooth paste. Refrigerate or freeze.

Nutrition Facts : Calories 23.6 calories, Carbohydrate 3.6 g, Fat 0.9 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 2.1 mg, Sugar 0.2 g

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