Homemade Ginger Garlic Paste
You’ll appreciate this simple recipe for homemade ginger garlic paste if you’re looking for a way to expedite your cooking process. You can make a large quantity to store in your freezer or refrigerator with just a few minutes of preparation. It’s invaluable on hectic days when you need to swiftly prepare delectable Indian cuisine.
By Anushree Shetty
Make a big jar of homemade ginger garlic paste in a matter of minutes! It is perfect for swiftly creating dishes on hectic days; save it in the refrigerator or freezer to minimise the prep time for subsequent meals.
Prepared in ten minutes
Time spent blending: five minutes
Duration: fifteen minutes
Portion size: 32 tablespoons
Equipment:
Peeler and food processor
Composition Homemade Ginger Garlic Paste
- One, two, three, 0.5 lbs (250 gm) Peel and chop 0.75 pounds (350 gram mes) of ginger peeled garlic cloves
- 3 tbsp avocado oil or oil of your choice
- 1 teaspoon salt
Instructions Homemade Ginger Garlic Paste
- Peel and chop the ginger into 1 to 2-inch pieces.
- Add chopped ginger, garlic, oil, and salt to a blender. Grind to a fine paste. Make it in batches, if needed. Note – If you are having trouble blending it, feel free to add a few teaspoons of oil to help the process.
Guidelines for Storage
- For around seven to ten days, keep in the refrigerator in an airtight glass container.
- The ginger garlic paste can be stored for up to 6 months if you move it to an ice cube tray. Make sure to leave a quarter of an inch of space around the edges for expansion rather than packing it full.
After it has frozen, remove the cubes and place them in a silicone bag or Ziploc and keep them there for up to six months.
Nutrition
One spoonful is served.
33 kcal of calories
5g of carbohydrates
One gramme each of protein, fat, and saturated fat
75 milligrammes of sodium
72 milligrammes of potassium
1g of fibre
1g of sugar
Four milli grammes of vitamin C
20 mg of calcium