Sunday, October 04, 2015

Homemade Ginger Garlic Paste Recipe | Kitchen Basics

Ginger garlic paste is very essential in day to day cooking and it is almost impossible to cook non veg dishes without having ginger garlic paste. I always stock a bottle of homemade ginger garlic paste in my fridge. I usually prepare this paste with 1:1 ratio of ginger and garlic until I saw an episode of Venkatesh Bhat's Samayal Samayal. He suggested 1:2 ratio of ginger and garlic because of the over powering smell of the ginger. Last time when mom was in Chennai with me, she peeled a huge amount of ginger and garlic to save my time. I tried my level best to stop her from peeling, but she didn't listen to me. I can't get those days back in my life, but she is guiding me in all my situations. Emotions apart, let's go to the recipe:  
Ginger - 100 gms 
Garlic - 200 gms 
Oil - 1 tsp(Optional)
1. Wash and peel the skin of the ginger. Chop it into small sized pieces. Similarly peel the garlic. Add the peeled garlic and ginger into the blender. Grind it to a semi coarse paste. If using oil, add it and give one more pulse. 
Transfer and store it in an air tight container. Refrigerate it.
Points to remember:
  • After every use, put it back in the refrigerator for longer shelf life. I usually put a small spoon inside it for easy and clean handling.
  • I usually don't add water since the shelf life will be reduced. But I have seen people adding water. So you can very well add water if required.
  • It keeps well in fridge for a month, if handled properly. 
  • You can also add turmeric powder and salt.
Warm Regards,
Happy's Cook - Divya


  1. What a great idea. I didn't think of doing this., Thanks for this lovely tips. saves me a tonnes of work

  2. This is such a useful it..good one


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