November 6, 2023

How to prepare and store ginger-garlic paste?

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Ginger-garlic paste is a key ingredient in Indian cuisine and it enhances the flavour, aroma, and texture of a wide variety of dishes. Ginger and garlic are known for their pungent and aromatic flavours. When combined into a paste, they create a complex flavour that adds complexity to Indian dishes. The aroma of freshly made ginger-garlic paste is highly appealing. The aromatic qualities of this paste contribute to the overall sensory experience of Indian cuisine.

Preparing ginger-garlic paste for every dish can be a time-consuming task, especially if you cook Indian dishes quite often. They are versatile ingredients that can be used in a wide range of Indian dishes. It´s not only limited to curries but can also be used in marinades, stir-fries and other culinary creations. Having a homemade bottle of ginger garlic paste readily available in the refrigerator is time-saving and convenient for cooking a variety of dishes, which can significantly speed up the cooking process.

It’s very easy to grab a bottle of ginger-garlic paste from the store, but it lacks the nice aroma and unique flavours. Moreover, when you make your ginger-garlic paste at home, you have control over the quality and ingredients used. This ensures that the paste is free from additives or chemical preservatives and also you can adjust the ginger-to-garlic ratio to suit your taste preferences.

Longevity: When stored correctly in the refrigerator, this can remain fresh for several weeks, allowing you to use it over an extended period without worrying about spoilage.

Remember to use a clean, airtight and dry glass container to store the paste in the refrigerator. This will preserve the paste for a longer duration. Always use clean and dry utensils for preparation and storage.

Freezing: Another effective method is to freeze them in ice cube trays. Once frozen, transfer the cubes into a sealed freezer bag or container. This allows you to use individual portions as needed, preventing frequent thawing and refreezing. The frozen ginger-garlic paste can last for several months without losing its flavour.

Equipment: Traditional households in India use mortar and pestle to prepare ginger-garlic paste and various spice blends. Using a mortar and pestle allows slow release of essential oils from fresh ginger and garlic. The manual grinding process helps crush the fibres, extracting the maximum aroma and flavour. The resulting paste is incredibly aromatic and flavourful, enhancing the taste of Indian dishes. Using a mortar and pestle gives the cook more control over the texture of the paste. You can crush the ingredients to your desired consistency, whether you want a coarse or fine paste, which can be beneficial for different recipes. The choice between using a mortar and pestle or modern appliances often depends on personal preference and the available equipment in a particular kitchen.

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Proportion:

The proportion for ginger-garlic paste can vary depending on your personal taste preferences. However, a commonly used proportion is roughly 1:2, with one part ginger to two parts garlic. Here’s a basic guideline:

For a balanced ginger-garlic paste that’s versatile and can be used in a variety of Indian recipes, I use 100 grams of ginger and 200 grams of garlic.

Strong Ginger flavour/Garlic flavour: If you prefer a stronger ginger flavour, you can increase the amount of ginger while keeping the garlic proportion the same and vice versa for the strong garlic flavour. For a strong ginger-garlic paste, you can use a 1:1 ratio or even go as high as 2 parts ginger to 1 part garlic.

Remember that these proportions are not set in stone, and you can adjust them to suit your individual taste. The key is to experiment and find the balance that works best for your personal preferences. The freshness and quality of the ginger and garlic you use will also impact the overall flavour of the paste.

Click here for non-vegetarian recipes where ginger-garlic paste is used.

Preparation:

Preparing ginger-garlic paste at home is a straightforward process, and it allows you to have fresh, aromatic paste on hand for your cooking needs. Here’s a simple step-by-step guide to making ginger-garlic paste:

Ingredients:

100 grams of fresh ginger

200 grams of fresh garlic

Any flavourless oil (approximately 8 – 9 tablespoons)

2 tsp salt

Instructions:

Peel the skin off the ginger using a knife or a spoon. You can use the edge of a spoon to scrape the ginger’s skin, which is often more efficient and reduces wastage. However, I prefer to peel the skin with a knife.

Peel the garlic cloves. If you find it challenging to peel garlic, you can place the flat side of a knife on the garlic clove and give it a gentle press; this will loosen the skin and make it easier to peel.

Wash and air dry both ginger and garlic.

Cut the ginger into small pieces or slices to make it easier to crush or blend.

Similarly, chop the garlic cloves to facilitate the grinding process.

Using a Food Processor/Blender:

If you prefer a quicker and more convenient method, you can use a food processor or blender. Make sure that the blender is dry.

Add the chopped ginger, garlic and a little salt to the processor/blender.

Pulse or blend by adding oil until you achieve a smooth paste. You may need to scrape down the sides of the container to ensure an even consistency.

The oil and the salt act as a natural preservative.

Store the Paste:

Transfer the ginger-garlic paste to an airtight, clean, and dry glass container.

Keep the container in the refrigerator. Use only dry spoons to take ginger garlic paste. Properly stored, homemade ginger-garlic paste can last for several weeks.

You now have fresh ginger-garlic paste ready for use in your favourite Indian dishes. Adjust the ginger and garlic proportions to suit your taste, and feel free to make larger or smaller batches as needed.