Homemade Ginger Garlic Paste | How to make Ginger-Garlic Paste

Today I am back again to highlighting the must have basic items in Kitchen. This post is about the preparation of - 'Ginger-Garlic Paste,' an essential item to have handy while cooking. As I use ginger-garlic paste in most of my curries, pulaos etc, I always store a jar of  it, in my refrigerator.Though we get readily available Ginger garlic paste in the market, I never buy it, as the smell of preservatives used in it puts me off and in any case, nothing beats home made freshly prepared Ginger Garlic paste.I usually make small quantities, which lasts for 2 weeks.

Ginger Garlic paste:

shelf life:3-4 weeks when refrigerated

Ingredients:

200 gms Ginger

200 gms Garlic

2 tsp Salt approx

1/4 tsp Turmeric Powder

1 tsp Oil

Method:

• Wash and peel the skin of ginger and wipe it with a clean cloth and cut it into small pieces and spread them on a kitchen towel for half an hour.

• Peel the skins off the garlic pods and keep them ready.

• In a mixer grind ginger and garlic with salt,oil and turmeric powder to a coarse paste in a whipper mode.

• Grind it in intervals rather than grinding them in a single pulse.Do not add water while grinding which will reduce the shelf life of the paste.If you want smooth paste you can grind it for long.

Store the mixture in a clean jar in refrigerator.It can be stored for 3-4 weeks and use it when required.

Notes:

1. Always use a clean spoon to scoop out the required amount of ginger-garlic paste.
2. You can skip turmeric powder but it preserves the color of ginger garlic paste for long.
3. In order to peel the garlic pods I always cut the tip of garlic pod or smash it on a hard surface and peel it off,it peels off easily.