Ginger Garlic Paste
Ginger Garlic paste is a basic essential in any Indian kitchen. Many dishes from biryanis to marinades, curries to snacks are not complete without ginger garlic paste. This is added to enhance the flavor of any dish and also aids digestion. Both garlic and ginger are thought to have anti-inflammatory properties and loaded with many health benefits.
Benefits Of Ginger Garlic Paste :
- Aids Digestion
- Lowers Blood Pressure
- Delays Aging
- Prevents Stomach Cancer
- Treats pain and inflammation
- Relieves chest and nasal congestion
Many call for equal quantities of ginger and garlic, but I prefer to add a little more garlic than ginger, 40:60(Ginger:Garlic) ratio, as ginger is very strong and can make the dish pungent and sharp. Make in large quantities and store in the freezer for months, in small batches(i use baby food jars to store). Just pop out one from the freezer and put in refrigerate when old one empties.
It can be easily made at home and so much healthier than the store brought ones. Using natural preservatives like salt & oil, helps paste stay longer. You could also use turmeric and vinegar instead. Make sure to dry ginger thoroughly after rinsing and do not add water while blending(any moisture will shorten the shelf life of the paste). Adding Oil helps to break things down into a paste in your blender or food processor. This recipe makes a large quantity, as it saves time and I like to stock up fresh homemade paste to last months. Make quantity as per your preference and choice. Enhance the flavor of your dishes with this homemade ginger garlic paste, as homemade is always best & healthy choice!!
Homemade Ginger Garlic Paste | ಶುಂಠಿ ಬೆಳ್ಳುಳ್ಳಿ ಪೇಸ್ಟ್ | How to make Ginger garlic paste
- 2 ½ cups Ginger/Adrak (peeled & roughly chopped)
- 3 cups Garlic/Lehsun (peeled & trim off root end)
- 2 Tbsp Oil
- 2 tsp Salt
- Wash ginger, and dry thoroughly, Peel & Roughly chop into cubes.
- Peel garlic pods and cut away any brown spots and trim the root end if it’s dried or hard.
- Combine the ginger and garlic in a blender or food processor until smooth, add a generous amount of salt and oil. Scrape down the sides between pulses.
- Do not add water, oil helps to break things down into a paste.
- Transfer paste into a clean, dry, airtight jar and refrigerate immediately which is good to use for 2-3 weeks. Make sure use a clean, dry spoon each time and pop back into the fridge after use.
- If making a large quantity, freeze in small batches which lasts up to 6 months.
- Ginger Garlic Paste ready to flavor your dishes !!
- The ginger peel can be dried and used to make masala chai.
- Use the freshest garlic possible, to avoid strong flavor of old ones. Trim of root end and green spouts if any, which have a harsh burning taste.
- Use vinegar and turmeric as alternate preservatives.
- Choose an oil without a strong flavor, such as canola, corn, or sunflower oil.
- You could also store by spooning the paste into an ice-cube tray (1 teaspoon in each compartment), freeze and then pop into a plastic container or a freezer safe ziplock bag, store back in the freezer – cubes ready to be used on a one by one basis at a moment’s notice!
The food processor i use to make Ginger Garlic Paste at home.
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