Ginger garlic paste is a fundamental element in Indian cuisine, enhancing a wide array of dishes from curries to biryanis with its rich flavors and aromas. This vegan-friendly condiment, traditionally made from freshly ground ginger and garlic, adds depth and zest to both vegetarian and non-vegetarian recipes.
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.
Notes
Tips for Perfect Ginger Garlic Paste:
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.