Making Ginger-Garlic Paste

Two common ingredients I use most often in my cooking are Ginger and Garlic. And I like to use them better ground together in paste form.

While it may be convenient to buy the pre-made Ginger-Garlic paste from most Asian Indian grocery stores, I prefer making my own paste that is fresh from scratch and free of any preservatives.

So here is a quick guide on how to make your your Ginger-Garlic paste that you can make and keep in your fridge for whenever you need it. And it keeps good for several weeks and even months.

This is what you will need to get started:

• A Blender. Any regular blender will do the trick. I have an Oster high speed blender that is at least 5 years old.
• Fresh Gingeroot. You can buy these peeled and ready to use (more expensive) or buy the whole ginger with skin intact and peel them yourself.
• Fresh Garlic Cloves. Again you can buy them whole and peel it yourself or pay more and buy the pre-peeled whole garlic cloves. Just do not use any of the bottled kind…make sure they are fresh.
• Water. You need just enough to get the blender blades moving to create the smooth paste.

Step 1

Start by getting the ginger and garlic ready…use close to equal amounts with slightly more garlic. Here is a sample.

Step 2

Add them to blender with the water and blend it to make a nice paste. See my pictures to see how I did it.

Step 3

Transfer the paste to a glass jar and store in fridge. 

If you are going to use some right away for a dish that could use some liquid, you can add little water to the jar, slosh it around and add it to your dish while cooking… that way you do not let that little bit go to waste 

Easy peasy, right.

Come on, give it a try… it’s not that hard.

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