Ginger garlic paste, a staple in Indian cuisine, is a versatile and aromatic condiment made from fresh ginger and garlic. It's key in elevating the flavors of various dishes, from vegetarian meals to chicken, biryani, and seafood.
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Not only does it enhance taste, but it also aids in digestion and metabolism, while reducing the raw smell of meats. While many Indian households prepare it freshly as needed, pre-making the paste can be a time-saver in the kitchen, without compromising on the authentic taste and aroma.
Follow some easy tricks to get the best out of this essential kitchen ingredient.
Ingredients and Substitutions Overview
For this ginger garlic paste recipe, the ingredients are straightforward and commonly available in most grocery stores.
- Ginger: Typically, Indian or Chinese ginger is used. Regular ginger works fine, but for a more robust flavor, you can opt for organic ginger. Note: If using organic, maintain a 1:2 ginger to garlic ratio.
- Garlic: Fresh garlic cloves are preferred. Larger cloves make for easier peeling.
- Oil: Canola oil is my choice for its preservative qualities, keeping the paste fresh for up to a month without discoloration. Alternatively, vegetable oil or other neutral oils can be used. For additional preservation, consider adding turmeric, salt, or vinegar.
How to make Ginger Garlic paste?
Follow along with these step-by-step photos and video for an easy guide on making the perfect ginger garlic paste. Let's get started and bring this flavorful essential to your kitchen.
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Ginger Garlic Paste
Ingredients
- 1 cup Ginger, peeled and chopped
- 1 cup Garlic, peeled
- ¼ cup Oil, neutral-tasting cooking oil
Instructions
To Prepare Ginger Garlic paste
- Begin by thoroughly washing the ginger. Peel its skin off using either a spoon or a knife, then chop it into medium-sized pieces.
- Next, peel the garlic cloves. A quick method is to trim the ends off, put them in a jar, close it, and give it a good shake to loosen the skin.
- Now, place the chopped ginger and garlic into a blender, adding a bit of oil to aid in grinding.
- Blend everything together until you achieve a smooth paste consistency.
- Once it's finely ground, your ginger garlic paste is ready to use in various recipes.
To Store
- To ensure the freshness of your ginger garlic paste, store it in a clean, dry airtight jar. It can be kept in the refrigerator for up to a month or in the freezer for as long as six months.
Recipe Video
Chef's Notes and Tips
- Ginger to Garlic Ratio: For organic ginger, use a 1:2 ginger-to-garlic ratio to avoid bitterness. For regular ginger, a 1:1 ratio is ideal for balanced taste and texture.
- Garlic Size: Opt for larger garlic cloves for easier peeling.
- Natural Preservatives: Oil, turmeric, salt, and vinegar can extend the paste's freshness up to a month. While I've used oil, feel free to experiment with these preservatives.
- Fresh Alternatives: If paste isn't available, substitute with finely chopped ginger and garlic. Use 2 tsp chopped ginger and 3 tsp chopped garlic for every 2 tsp of paste needed.
- Powdered Option: In a pinch, ginger and garlic powder can replace fresh paste for a similar flavor profile.
Nutrition Info
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
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How to Use this Paste?
Various Indian dishes incorporate ginger garlic paste to enhance flavor and taste, as well as to neutralize the smell of meat. Here are some popular recipes where ginger garlic paste is one of the key ingredients.
- Chicken Biryani
- Chicken Tikka Masala
- Chicken Korma
- Butter Chicken
- Chicken Chettinad
- Tandoori Chicken
- Egg Curry
- Paneer Tikka Masala
- Vegetable Korma
- Vegetable Biryani
- Chole
Storage suggestions
Keep the paste fresh for up to a month in the refrigerator by storing it in an airtight jar. For longer storage, freeze it for up to six months. Use individual serving bags for freezing, ensuring convenience and ease of use in your recipes whenever required.
FAQ
Garlic, when chopped, minced, or made into a paste, may react with air, causing a greenish color. This is also likely if it interacts with acidic ingredients like lemon or vinegar. However, this color change does not affect its safety for consumption, provided the paste is within its recommended storage date and stored properly.
Excessive use of ginger garlic paste can impart bitterness to your dish. The proportion of ginger to garlic in the paste is crucial; an imbalance can also contribute to a bitter taste. It's important to stick to the recommended ratios for optimal flavor.
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