Ginger Garlic Paste Recipe
Ginger Garlic paste recipe - an essential condiment in Indian & Asian cooking is very easy to make at home. This homemade ginger garlic paste is made with equal proportions of ginger & garlic and has a long shelf life without discoloration.
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Servings: 150 gms
Calories: 119kcal
Ingredients
- 100 gms organic ginger 3.52 ounces
- 100 gms fresh garlic cloves 3.52 ounces
- 4 tbsp Oil
- ¼ tsp Turmeric Powder
Instructions
- Wash & pat dry the ginger root completely with the help of paper towels. Peel & dice the ginger root into large chunks.
- Peel the garlic pods and chop them into big pieces.
- Add the ginger & garlic pieces to the blender jar. Pour half the mentioned oil and grind them.
- After giving a few pulses in the mixer grinder add the rest of the oil and make a complete paste.
- When it's done mix in the turmeric powder with a spoon or you may add the powder and than pulse the mix for a few seconds in the blender.
- Sterilize the storing air tight jars in boiling water. Dry them completely than store the ginger garlic paste. Keep them in the far end of your fridge or freeze them in small freezer safe containers.
Video
Notes
- Measuring cup used, 1 cup = 240 ml & 1 tablespoon = 5 ml.
- Ginger Garlic Ratio: 1:1 works the best. Use 1 part ginger with every 1 part garlic to make your homemade ginger garlic paste recipe.
- Use best quality ginger & garlic for best tasting ginger garlic paste recipe. Organic varieties always works the best. The organic gingers have less water content & are not fibrous.
- Choose fresh garlic & not aged.
- If the garlic is old & aged the paste will become overpowering.
- You may use about 2 tsp salt in this recipe. However, I didnot use any.
- You may use oils like canola, vegetable or olive oil.
- If you choose vinegar as the preservative the paste will change its color to greenish or bluish green. This is due to the reaction of the acidic agent with garlic.
- You may skip turmeric powder but it's recommended ad it acts as an antibacterial agent & preserves the gorgeous color of homemade ginger garlic paste for a long time.
- Sterilize the storing jars in boiling water for 15 mins. Dry them completely before storing the homemade ginger garlic paste.
- Any contact with moisture will impact the color of the paste & it will become greenish.
Nutrition Facts
Ginger Garlic Paste Recipe
Amount Per Serving
Calories 119
Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 10mg0%
Potassium 167mg5%
Carbohydrates 17g6%
Sugar 4g4%
Protein 2g4%
Vitamin C 13mg16%
Calcium 75mg8%
Iron 0.9mg5%
* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 119kcal | Carbohydrates: 17g | Protein: 2g | Fat: 4g | Sodium: 10mg | Potassium: 167mg | Sugar: 4g | Vitamin C: 13mg | Calcium: 75mg | Iron: 0.9mg