Updated on
Ginger Garlic paste is such an integral part of any Indian Cooking and I can’t imagine having to cook certain dishes without this paste. According to my Grandmother there is a logic behind using ginger and garlic paste to any dish. Ginger, being big in size than when compared to garlic diminishes in volume when made into a paste whereas garlic increases in volume when ground to paste. So she would always advise on using fresh paste ground especially for the particular dish instead of grinding them in bulk and storing them.
Though I whole heartedly agree with her and much as I wish to make and use the paste fresh, there happens to be a factor called “Time” which many of us are hard pressed for. As far as I‘m concerned it is better to use homemade paste instead of using store bought which reeks of preservatives instead of giving out either ginger or the aroma of garlic. Keeping my grandmother’s advise in mind I usually go for 60% ginger and 40% garlic while making this paste. When I went to drop the kids off at my MIL’s place I came back with 2 kgs of both ginger and garlic bought from “Sandhai” aka “Farmer’s Wholesale Market”. I made 1 kg of this paste and kept a small amount that you see in this bottle for day to day use which I keep on the Fridge shelf and I froze the remaining.
Homemade Ginger Garlic Paste
You’ll need:
Fresh Ginger – 600 gms
Garlic / Naatu poondu – 400 gms
Vegetable oil – 5 tbsp
White Vinegar – 2 tbsp
Salt – 1/4 tsp
Method:
Peel the garlic pods and keep aside. Soak the ginger in water till they are immersed for some time. This will loosen any clay particles. Scrub with your fingers and wash under running water till it is clean.
I used a mini cheese grater to peel and grate away the skin. Wash once more to get rid of the skin sticking to the ginger. Chop them into pieces as shown above.
Place both the ginger and garlic in a mixer jar or food processor and pulse at regular intervals till they become a coarse paste. Mix with a spoon for even grinding. Now add the vegetable oil, white vinegar and salt and grind to a fine paste. Remove with a spoon into a clean, dry sterilized bottle and store in the refrigerator. Use as required.
DID YOU TRY THIS RECIPE?
Share it on Instagram, tag @ticklingpalates and hashtag it #ticklingpalates or you can also share it on ticklingpalates FB Page.
Notes:
- Use the small variety of garlic and not the hybrid or Chinese Garlic available in the market.
- Store in a clean bottle and use a dry spoon.
- If you are finding it difficult to weigh then do use equal quantity of both ginger and garlic.
Shobha
May 31, 2012 at 3:29 pmI always make it and store too..asyou said the small variety of garlic is the best but difficult to peel.
Shobha Kamath
May 31, 2012 at 4:03 pmNice one ! Home made is always good !
Kaveri Venkatesh
May 31, 2012 at 4:22 pmSurely a must in all kitchens..Nice post
meena
May 31, 2012 at 4:57 pmhome made anything is always good. this looks perfect radhika
Kavita
May 31, 2012 at 4:59 pmNice post..I second your idea and vouch for using homemade always!
Hamsamalini Chandrasekaran
May 31, 2012 at 5:05 pmThat’s of great help in kitchen. Nice post.
http://www.indianrecipecorner.com
Divya Pramil
May 31, 2012 at 5:18 pmI love to add freshly ground ginger garlic paste.. It has a unique flavor and aroma than the packed and stored ones got from the grocery shop.. I recommend fresh paste for cooking to get the perfect taste..Nice one 🙂
Participate and win prizes
The Master Chef Contest
Spice up the Curry
May 31, 2012 at 5:53 pmthis paste is always handy in kitchen. it saves our time in kitchen when we come late from work. I never added vinegar to this paste ever.
Tina
May 31, 2012 at 6:21 pmNice post..
Jyoti Agrawal
May 31, 2012 at 7:26 pmAmazing! Thats such a useful recipe. Thank you for sharing .
Hema
May 31, 2012 at 7:32 pmMust have in the kitchen..
Suja Manoj
May 31, 2012 at 7:53 pmNice post,thanks for sharing.
Priya
May 31, 2012 at 8:28 pmExcellent and super useful post.
Genera
May 31, 2012 at 10:48 pmYour blog has the best recipes.
Krithi
June 1, 2012 at 12:53 amSuperb pics.. wish you could link this to the Serve It Preserved event in our space..
ANU
June 1, 2012 at 7:08 amnice dear…i too make it at home always and have never bought it from outside/store.
SYF&HWS – Cook With SPICES” Series
Only Mango – June 1st to 30th
Dish It Out – Black Beans and Bell Pepper – June 1st to 30th
anne
June 1, 2012 at 7:21 amVery interesting recipe ! Love ginger and garlic combo and I usually add it fresh to the dish I’m cooking ;D
Anu
June 1, 2012 at 9:04 amNice one, never made a in a large process. Easy to use.
Delicious Adventures
June 1, 2012 at 1:18 pmA helpful post..http://megdeliciousadventures.blogspot.in/
kitchen flavours
June 1, 2012 at 6:23 pmI love ginger garlic paste, we use this in some of our Chinese cooking too! Never tried freezing them before!
Nayana Shetti
June 1, 2012 at 7:23 pmNice to make at home.. i always get it from stores..
MJ
June 1, 2012 at 9:14 pmGinger garlic paste are a must in every Indian cooking. I make it as well but lately, I tend to freeze it in an ice tray and then save the cubes in a bag. They last longer and are easy to use.
Love your pictures too!!
Priya Sreeram
June 1, 2012 at 9:27 pmthumbs-up to the homemade goodness !
Sangeetha
June 2, 2012 at 2:26 amI too make it similar way with a small pich of turmeric…but for non veg cooking we used to add more garlic n less ginger 🙂
Btw you’d pics r so bright!! Lovely presentation too!!
R.Punitha
June 2, 2012 at 4:16 pmHi Radhika ,
Punitha of http://www.southindiafoodrecipes.blogspot.in
New to your space:)
At your free time do visit my blog .
Nice and useful tip. Lovely presentation Radhika…