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Homemade Ginger Garlic Paste

Homemade Ginger Garlic Paste

My 58th recipe, “Homemade Ginger Garlic Paste”, a Kitchen essential. Initially, I was little hesitant to post this as a recipe. Yes, it is not a recipe as such, but Ginger Garlic paste is probably the most used paste in Indian cooking. Most of the dishes I prepare has the ginger garlic paste in it. My mom used to always prepare all the pastes and masalas needed for cooking on the same day. But now-a-days, in this ultra fast lifestyle, people do not have a lot of time available with them for cooking. I have seen many women purchase ready to use ginger garlic paste from the supermarkets. Though it is a quick fix, it is not healthy to use with all the added preservatives. This ginger garlic paste is very simple to make and keeps well in the refrigerator for well over a couple of weeks. You can just take a few minutes off your weekend to prepare this. The only thing to note is the ratio of the ingredients. With the paste in hand, the possibilities are endless. Some of the recipes that can be made using this paste and many more to follow.

ginger garlic paste

Homemade Ginger Garlic Paste

ginger garlic paste

Ginger Garlic Paste

Revathi Palani
Ginger Garlic Paste is a quintessential flavor component of Indian Cooking. Do not buy it readymade from store, instead learn how to make it easily at home.
5 from 1 vote
Prep Time 5 mins
Total Time 5 mins
Cuisine Indian
Servings 1

Ingredients
  

  • 3/4 Cup Ginger
  • 1 Cup Garlic
  • 3 medium Green Chilli
  • 2 tsp Water

Instructions
 

  • First remove the skin of the ginger and garlic and chop the ginger into small pieces.
    <br><br><img src="https://revisfoodography.com/wp-content/uploads/2017/02/ggp-clean1.jpg" alt="ginger garlic" width="47%" />&nbsp;<img src="https://revisfoodography.com/wp-content/uploads/2017/02/ggp-clean2.jpg" alt="ginger garlic" width="47%" />
  • Add the ginger to the blender/mixie and grind until it breaks down a little. Then add the garlic and green chilli and grind for another couple of minutes until you get a fine paste. Use upto 2 tsp of water while grinding.
    <br><br><img src="https://revisfoodography.com/wp-content/uploads/2017/02/ggp-grind1.jpg" alt="ginger garlic" width="47%" />&nbsp;<img src="https://revisfoodography.com/wp-content/uploads/2017/02/ggp-grind2.jpg" alt="ginger garlic" width="47%" />
  • Transfer to a airtight container and refrigerate.
    <br><br><img src="https://revisfoodography.com/wp-content/uploads/2017/02/ginger-garlic-paste-1.jpg" alt="ginger garlic paste" width="100%"/>

Notes | FAQ

- Do not add too much water. Add water little by little just to assist with the grinding.
- Do not touch the ginger garlic paste with hand. Use a spoon while grinding and transferring to a container.
Recipe Rating




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Deepan

Sunday 22nd of October 2017

Hi,

Thank you for the Paneer Biriyani recipe.

Would try cooking the Samco style paneer biriyani.Was wondering how the veggies are cooked by Samco chef. They taste different , not over cooked as in other biryanis cooked in a pressure cooker.

best regards deepan

revifood

Sunday 22nd of October 2017

Thanks Deepan, this is however not Samco style but a flavorful biryani :-)

Rita D'souza

Sunday 9th of July 2017

I am 73 years of age and at home. You mention I need to subscribe to avail of your delicious recipes. It Is difficult for me. Can you give me an idea how much I need to subscribe.

revifood

Sunday 9th of July 2017

Dear Rita, Thanks for following my blog.

You need not pay anything to subscribe. You can anytime visit this page and look at the recipes.

Have a good day.

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