Ginger Garlic Paste Recipe
I am sharing an easy method to make freezer-friendly ginger garlic paste. Learn how to make ginger and garlic paste for Indian recipes in a few simple steps.
Servings: 200 gram
- 100 gram ginger, peeled and diced
- 100 gram garlic cloves
- 4 tablespoon refined oil (see notes)
- 1 teaspoon Salt
Scrape the skin of the ginger using a spoon or peeler. Rinse it with water to get rid of dirt and mud. Pat dry with a clean kitchen towel. Roughly dice it.
Add diced ginger and two tablespoons of oil to the blender. Grind to a smooth paste. This takes 1 minute because to make a smooth paste you have to stir and scrape the ginger at regular intervals.
Once ginger turns into a paste, add garlic, salt, and the remaining oil. Grind all ogether to a smooth cosnistency.
Ginger Garlic paste is ready. Transfer it to a clean jar and store it in the refrigerator. Or you can freeze it for months.
- You can use any flavorless, light oil for making ginger garlic paste - groundnut oil, rice bran oil, or olive oil.
Calories: 4kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 12mg | Potassium: 4mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg