Home made Ginger garlic paste

By | October 22, 2016

In my initial days of cooking I used store bought ginger garlic paste. But I don’t get that aroma in dishes I have used. Then I made it fresh when I needed. I can definitely see the change in taste and aroma. So I decided to make it in large quantities for handy.

When I made first I just added ginger and garlic. But the very next day,it changed its colour and I didn’t get the aroma. So when I tried next time I added a few rock salt as we used to add rock salt along tamarind to store. This time it worked. Even after weeks it didn’t change colour and aroma.

I can assure you will not buy store one after trying this.?

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Ingredients

Ginger – 1/2 cup roughly chopped

Garlic pods – 3/4 cup peeled

Rock salt – 1 or 2 tsp

Method

  • Take all ingredients in a blender and blend till smooth. Do not add water.
  • Store refrigerated in  airtight container.

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Notes

  1. Use dry spoon to take the paste.
  2. This will come for weeks if stored and used properly.

16 thoughts on “Home made Ginger garlic paste

  1. Cher|cherthatdish

    Ginger and Garlic, two of my favorite ingredients to spice any dish up! Wildy used in Taiwanese cooking as well! I can see this as a multifunctional paste!

    Reply
  2. cookingflip

    When a recipe calls for ginger/garlic paste–can freshly chopped ones be substituted? I’ve always hesitated trying recipes calling for ginger/garlic paste because I don’t get the shop-bought ones in jars. Or if I make my own, I may not be using them often (is making them into a paste just for convenience, or is there a difference in flavour from freshly chopped ones?).

    Reply
    1. Cook with Smile.. Post author

      There is definitely a difference in aroma of the dish…in dishes such as Biriyani or Pulao or some Chicken curries I don’t think the chopped ginger garlic can give the flavour and aroma of the paste..?… When you try it for you can see the difference??

      Reply

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