Homemade Ginger Garlic Paste Recipes
GINGER GARLIC PASTE
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
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
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
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
GINGER-GARLIC PASTE
I usually ask my kids to peel the garlic and ginger while they are watching tv :) That's the hardest part! I store it in the fridge. Don't be alarmed if it starts to turn greenish ...it usually discolours within an hour or so. It's just fine :)
Provided by Ranikabani
Categories Vegetable
Time 1h
Yield 1 jar
Number Of Ingredients 3
Steps:
- peel ginger and garlic.
- Put both together in a food processor or blender and chop until it's as fine as it will go (add a bit of water to it... not too much... just enough so that it's not hard on the blender!) Put into a glass jar and keep in the fridge.
- Use in Indian/Thai/Chinese recipes or whenever ginger-garlic paste is called for.
GINGER GARLIC PASTE
Make and share this Ginger Garlic Paste recipe from Food.com.
Provided by gailanng
Categories Vegetable
Time 10m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- In a food processor, combine the garlic, ginger, salt and optional pinch turmeric. 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 23.8, Fat 0.9, SaturatedFat 0.1, Sodium 11.8, Carbohydrate 3.6, Fiber 0.3, Sugar 0.2, Protein 0.6
GINGER-GARLIC PASTE
Provided by Jonathan Reynolds
Categories condiments
Time 5m
Yield About 6 tablespoons
Number Of Ingredients 3
Steps:
- Combine all ingredients and 2 tablespoons water in a blender. Blend until smooth. Add more water if necessary. Will keep up to one week refrigerated.
Nutrition Facts : @context http, Calories 29, UnsaturatedFat 2 grams, Carbohydrate 2 grams, Fat 2 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 0 grams, TransFat 0 grams
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- Add the chopped ginger to the bowl containing peeled garlic. Rinse them again very well in water. Drain all the water.
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