Homemade Ginger Garlic Paste
Ginger Garlic Paste is essential to Indian cooking. This Homemade Ginger Garlic Paste is really easy to make. Ginger Garlic paste adds an aromatic flavor to dishes and tenderizes meat. It is rather convenient to purchase Ginger Garlic Paste from the store but homemade is always best.
Most recipes use equal amounts of ginger and garlic. But for my Homemade Ginger Garlic Paste I do prefer a little more garlic than ginger. I also add a sprig of curry leaf and a chilli to my paste. Just for some added flavor and I add a little oil and turmeric to preserve my paste. Your ginger garlic paste can last up to 3 weeks in the refrigerator or up to 6 months in the freezer.
There may be times when your ginger garlic paste turns green. This happens when acid is present, if there’s a sudden temperature change or if a stainless steel utensil was used. If there was a change in temperature I would suggest you discard the ginger garlic paste. I have seen, from research, that some people still use the paste if it changes colour due to other reasons. However, I am a bit OCD so I if the color doesn’t look right for me I certainly wouldn’t use it.
Once you make your own paste I doubt you will go back to store bought. The aroma and freshness is definitely something you won’t get out of a store bought ginger garlic paste. It is so really quick to make too.
This Homemade Ginger Garlic Paste can be used in Lamb Curry or Chicken Curry and definitely works with Biryani too.
Homemade Ginger Garlic Paste
Ingredients
- 1 cup chopped ginger
- 1&1/2 cups garlic
- 1 green chilli
- 1 sprig curry leaf
- 1/2 tspn turmeric
- 1 tbsp light olive oil or vegetable oil
- water
Instructions
- Peel the ginger, you can scrape the peel off with the back of a spoon
- Pop the garlic into the microwave for 20 seconds and the peel will slide right off
- Add the ginger, garlic, chilli and curry leaf into a food processor or blender and blend. Add a few tablespoons of water to loosen the mixture. Add the turmeric and oil and blend further into a smooth paste
- Store in the refrigerator in a sterilized glass jar for up to 3 weeks
