Ginger garlic paste is a culinary favorite, used to add flavor and zing to a variety of Indian, Chinese and Thai cuisine. Although fresh ginger garlic paste isn't always ready available, it isn't difficult to mix up a batch of the spicy delicacy in your own kitchen. Incorporate ginger garlic paste into your favorite dishes, or add a small amount of the pungent paste to sauces, soups, or salad dressings.
Step 1
Peel 20 large garlic cloves. Place the cloves on a cutting board and chop the garlic into small pieces. Put the chopped garlic in a food processor or blender.
Step 2
Use the tip of a spoon or a vegetable peeler to remove the skin from a large ginger root. Cut the ginger root into five 1-inch pieces and add the pieces to the blender or food processor container.
Step 3
Turn on the food processor and grind the garlic and ginger root into a paste. Slowly add 1 tbsp. olive oil as the garlic and ginger are processing. Blend in a pinch of turmeric and salt to taste. If the paste is too thick, add a few drops of additional olive oil. If desired, add 1 tsp. vinegar.
Step 4
Place the ginger garlic paste in an airtight container and store the paste in the refrigerator for up to one month.
Tips and Warnings
- If you want to add extra punch to your ginger garlic paste, blend in 2 green chilies, 1 cinnamon stick and 2 cloves. Freeze small, recipe-sized spoonfuls of ginger garlic paste on a baking sheet. Place the ginger garlic paste in a zip-close bag and store in the freezer.
Things You'll Need
- 20 large garlic cloves
- 1 larger ginger root
- Cutting board
- Knife
- Food processor or blender
- Spoon or vegetable peeler
- 1 tbsp. olive oil
- Pinch of turmeric
- Salt to taste
- 1 tsp. vinegar (optional)
- Airtight container
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