Ginger Garlic Paste is an integral part of Indian curries, sabzi and stir fries. Learn to make preservative-free ginger garlic paste at home that is great for meal-preps and everyday cooking. Recipe includes storage tips for refrigeration and freezing.
Making homemade ginger garlic paste at home is quite simple. It is thousand times better than store bought paste, contains zero preservatives and super helpful for meal-preps.
Ginger and Garlic paste is called Inji Poondu paste (Tamil) and Allam Vellulli paste (Telugu). It is popular as adrak lasan paste or adrak lahsun ka paste (Hindi).
There are many versions of this recipe. My version, the one I am sharing today, is what I have been following since many years now. You will always find a batch of this paste in my freezer / refrigerator as it makes meal preps a breeze.
While many would argue saying there is no match for freshly pounded ginger garlic paste in a mortar and pestle. I believe in opting for short cuts, wherever possible, to make life easier.
Buying a jar of ginger and garlic paste from the supermarket is quite easy. Maybe cheaper, less time consuming BUT loaded with preservatives and additives. I believe in going that extra mile when it comes to my family's health and prefer homemade.
This post will cover details on how to make ginger and garlic paste with fresh ginger and garlic, storage techniques, shelf life and how to use the paste for everyday cooking.
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Ingredients
I have used equal quantity of ginger and garlic for this recipe (1:1).
Ginger - Use tender, fresh ginger root. Fibrous ginger will be a tad difficult to grind. Best to use organic ginger from farmers market.
I don't peel the skin for 2 reasons - ginger peel is totally edible and secondly it is a time consuming process to peel ginger.
If you are using a high speed blender or mixer grinder jar, the peel gets blended easily without leaving any traces.
Garlic - Most of us avoid making this paste thinking about the amount of garlic to peel.
I accomplish this task while catching up some shows on TV.
You may experience burning sensation on your finger tips while peeling garlic especially when peeling a big batch.
Most supermarkets sell a bag of peeled garlic cloves which is super convenient and cuts down the prep time.
Oil - Acts as preservative and improves shelf-life.
How to make Ginger Garlic Paste
Peel garlic, rinse, pat dry with a kitchen towel and keep aside.
Rinse ginger root thoroughly, pat dry with a kitchen towel. No need to peel the skin. Roughly chop ginger into 1-2 inch pieces and set aside.
In a food processor / blender / mixer grinder jar, add roughly chopped ginger. garlic cloves and Oil.
Blend by scraping the sides at regular intervals until it forms a smooth thick paste. Don't add any water while blending.
Divide the paste into two portions - (1) For refrigeration - day to day consumption with shelf life of 1 month (2) Freezing - shelf life of 3-4 months.
Once frozen, store the ginger garlic cubes into small bags for easy storage in the freezer.
Why does Ginger Garlic Paste turns green?
Ginger Garlic paste turning green or greenish blue after a few days is a common problem.
To prevent this, ensure you pat dry ginger and garlic thoroughly before grinding.
Don't add water while blending. In fact, I recommend using dry blender jar and spatula to avoid any contact with moisture.
Once you grind the paste, immediately transfer to a jar and refrigerate / freeze. Don't allow the paste to sit on the kitchen counter for long.
Sometimes adding salt, vinegar or lime juice causes a reaction which makes the paste turn green.
Homemade ginger and garlic paste is free of preservatives. Over time, the color does change and becomes dark brown. This is normal. Unless the paste develops a layer of black mold or fungus and doesn't smell, it is safe to consume.
How long does ginger garlic paste last?
Under refrigeration, a batch of homemade ginger garlic paste lasts anywhere between 15 days to a month (depending on usage).
Store the container in the coolest area of your refrigerator. I store the paste in the chiller tray where I also store perishables such as milk, buttermilk, paneer etc.
I prefer freezing the cubes (after measuring them) as it can be quickly used in recipes. As a food blogger, I test a lot of recipes and the pre-measured frozen cubes is a life saver. The frozen cubes last me couple of months.
You don't have to thaw frozen cubes of ginger garlic paste. It easily disintegrates while sautéing the onion-tomato masala.
Ginger Garlic Paste storage container
I recommend using an airtight glass container or jar for storing ginger and garlic paste.
Clean the container with hot water and lemon juice to remove any residual oil or smell.
I wouldn't recommend plastic or steel containers for storing ginger garlic paste.
Important thing to remember - Use clean, dry hands and a dry spoon to scoop out the paste. Never leave a spoon inside the container.
Recipes using ginger and garlic paste
It forms the base of the Indian Onion tomato masala paste which is used in curries, dal, legumes etc.
Curries / Dal - Cauliflower Tikka Masala, Baingan Bharta and Dal Tadka
Rice - Vegetable Biryani
Legumes - Dal Makhani, Rajma Masala
Also used for starters or appetizers like Paneer Tikka, Kebabs and cutlets.
More Meal Prep Recipes
Cashew Cream (Vegan cream substitute)
Perfect Quinoa in Instant Pot
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Ginger Garlic Paste Recipe
Equipment
- Mixer Grinder or High Speed Blender
Ingredients
- 250 grams Garlic
- 250 grams Ginger
- 1 tablespoon Oil
Instructions
- Peel garlic, rinse, pat dry with a kitchen towel and keep aside.
- Rinse ginger root thoroughly, pat dry with a kitchen towel. No need to peel the skin. Roughly chop ginger into 1-2 inch pieces and set aside.
- In a food processor / blender / mixer grinder jar, add roughly chopped ginger. garlic cloves and Oil.
- Blend by scraping the sides at regular intervals until it forms a smooth thick paste. Don't add any water while blending.
- Transfer the ginger garlic paste to an airtight container.
- You may divide ginger garlic paste into two portions for refrigeration and freezing. (1) Shelf life in refrigerator (for day to day consumption) is 1 month. (2) Freeze in silicon molds for shelf life of 3-4 months.
Video
Notes
- Ginger - Removing peel or skin is not necessary. Scrub the ginger root well to remove mud particles.
- Garlic - Please note that weight of garlic, after peeling, will be less than 250 grams.
- Oil - Use any neutral flavor oil.
- Refrigerator - upto 1 month (depending on usage).
- Freezer - 3 to 4 months (Freeze in silicone molds or ice cube trays and transfer to a freezer safe bag)
- Use an airtight glass container or jar for storing ginger garlic paste.
- Clean the container with hot water and lemon juice to remove any residual oil or smell.
- I wouldn't recommend plastic or steel containers for storing ginger garlic paste.
- Important - Use clean, dry hands and a dry spoon to scoop out the paste. Never leave a spoon inside the container.
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Vidya Narayan
Such a wonderful idea for easy meal prep. I especially love freezing in individual portions for quick use.
What an awesome recipe for Ginger garlic paste! Thank you for this, can't wait to make it again.
I use garlic ginger paste all of the time, and I love this recipe for how to batch prepare it and have it ready to use! This is going to save me so much time- thank you for this recipe!
Perfect! This is so handy to have around!