“You can never have enough garlic. With enough garlic, you can eat The New York Times.”-M. Safer
Ginger Garlic Paste is a pantry essential in most Indian kitchens. Initially, I was a bit hesitant to post this recipe due to its simplicity and availability. Ginger Garlic Paste is probably the most used herb mix used in Indian cuisine.
Here’s a few dishes I prepare that include the usage of ginger garlic paste:
• Kashmiri Rajma
• Chicken Dum Biryani
• Anda Curry
Traditionally all the chutneys, pastes and spice mixes needed for Indian cooking were prepared on the same day. But in recent times with busier schedules and families activities lined up, the process of preparing spice mixes and pastes daily can become an overwhelming and daunting task.
Ginger Garlic Paste is readily available from most local grocers and after getting married it was one of the ready made items that was in my pantry to save on time. A few years ago while I was expecting Little Mirchi, I really started to pay attention to the ingredients and labels of our food. One of the first things to go was our store bought ginger garlic paste. Even though it was a time saver, I knew it wasn’t a healthy choice with all the added preservatives. Homemade Ginger Garlic Paste is simple to make and keeps well in the refrigerator for several weeks. It’s one of the ways that helps me make homemade traditional dishes while saving me time.
I generally make a fresh batch of ginger garlic paste once a month as it takes just minutes to whip up but if you prefer to make it in big batches, it freezes wonderfully as well. I use the ratio of 60:40 (60% ginger & 40% garlic) as I find this helps the garlic not to overpower the ginger. Once made, you can play with the proportions and add more garlic if you prefer a more garlicky paste. The addition of minimal salt and citrus helps preserve the paste and prevent the paste from turning colors (as it can without a preserving agent) and will not alter the taste of the dishes you use the paste in.
- 1 cup fresh ginger root, chopped
- ⅓ cup fresh garlic cloves, peeled
- 2 tablespoon fresh lemon or lime juice
- 1 teaspoon sea salt
- Wash and chop ginger into similar sizes as the peeled garlic cloves. To make your life easier you can buy pre-peeled garlic cloves.
- Wash and rinse a glass jar with boiling water. Dry thoroughly and set aside.
- In a food processor add the garlic first (it's softer and will help the paste form quicker). Next add the chopped ginger, fresh lemon or lime juice and salt. Mix until smooth paste.
- Add paste to glass jar and store up to 3-4 weeks in the refrigerator.