Ginger garlic paste is an extremely popular condiment. Many South Asian households make it fresh, then store it in the fridge for daily cooking.
How to Make Ginger Garlic Paste from Scratch
While you can purchase ginger garlic paste, it’s easy to make it yourself. My great-grandmother used to grind her ginger and garlic into a paste by hand using a flat stone and a stone rolling pin! Commonly found in: South Asian cooking These days, many home cooks elect to use a small electric blender or wet spice grinder. I use the Shardor wet spice grinder, and I highly recommend it. Unless you’re making a large batch, I recommend using the smallest blender cup you have at home; otherwise, the blade will have trouble grinding the aromatics into a paste.
Freezing and Storage Instructions
Freshly-made ginger garlic paste will keep in the fridge in an airtight container for 3 to 7 days. When cooking, use a clean spoon to remove the paste from the container. You can freeze the paste if you’d like to make a larger batch for longer-term storage. First, transfer the paste to an ice cube tray and freeze until solid. Next, pop out the individual cubes and place them in a sealed Ziploc bag; keep them in the freezer for 1 to 2 months. Then, when ready to use, you can add an individual cube straight from the freezer (no need to thaw) to sauté in cooking.
Where to Purchase Ginger Garlic Paste
Recipes with Ginger Garlic Paste
Ginger garlic paste makes an excellent marinade for chicken and seafood, especially when mixed with yogurt and spices. Or, for an easy side dish, sauté some green beans with a bit of oil, ginger garlic paste, and lemon juice. Looking for more inspiration? Try these recipes out:
Butter Chicken Chicken Biryani Chana Masala
