You can make Ginger Garlic Paste | Adrak Lehsan Paste at home in 3 simple steps. Preservative free, homemade ginger garlic paste recipe is rich in aroma and flavor. Ginger garlic paste is key ingredient in most of the Indian non-vegetarian recipes. Making your own ginger garlic paste at home allows you to control the quality of the ingredients, ensuring that you use fresh and flavorful ginger and garlic.
What should be the ratio of ginger garlic paste?
The ratio of ginger and garlic vary from family to family. My mom takes equal parts of ginger and garlic to make paste. Whereas my mom-in-law grinds three parts of garlic with two parts of ginger. I alternate between 1:1 and 3:2 ratio of ginger and garlic to make paste.
Ginger Garlic Paste made in these two ratios tastes the same. So, feel free to play around with ratio of ginger and garlic.
How do you make ginger garlic paste?
- Start by peeling garlic. Remove the skin of garlic and set aside.
- Then scrape the skin of ginger and cut it into 2’ inch pieces.
- Combine ginger and garlic and wash thoroughly,
- Spread this on kitchen towel or tissue and press gently until all the water is absorbed.
- Now spread ginger pieces and garlic on a dry kitchen towel or tissue.
- Leave this to dry under fan for 4-5 hours.
- Grind to smooth paste by adding salt.
How do you preserve garlic ginger paste?
Always remember to use clean, dry and moisture free freezer safe container to store ginger garlic paste.
I usually divide ginger garlic paste into two halves.
One part I will store in fridge and other one I keep it on kitchen counter for everyday use.
By doing like this, ginger garlic paste stays fresh for long.
Remember to use clean and dry spoon to take ginger garlic paste.
How long can homemade ginger garlic paste last?
Though homemade ginger garlic is preservative-free, it stays fresh at least 3 months, if refrigerated properly.
As I mentioned above, I keep a bottle of ginger garlic paste on kitchen counter, this stays fresh for 10 days.
Ensure that you are using a clean and dry spoon and the lid of the jar is airtight.
My friends who stay in US, UK and Australia, freeze ginger-garlic paste in deep freezer.
Grind ginger and garlic and add the paste to ice tray (which has lid). Then freeze these trays in deep freezer until set.
When set completely, remove the cubes and fill them in zip lock bag. Store in deep freezer till use.
Ginger Garlic Paste Cubes stored in deep freezer stays fresh for as long as 6 months.
Ginger Garlic Paste Ingredients
Fresh Ginger: Fresh ginger root is used in making ginger garlic paste. Skin of ginger is scrapped using knife or spoon. Then peeled ginger is washed thoroughly under running water. Cut into small pieces and spread on kitchen towel to dry.
Garlic: I use big garlic cloves as they are easy to peel. Peel the garlic and wash thoroughly. Spread them on kitchen towel and leave to dry.
Preservatives Used In Ginger Garlic Paste
Salt: Adding salt while grinding helps in getting soft ginger garlic paste. Salt also acts as preservative and keep ginger garlic paste fresh for months.
Turmeric Powder: Adding turmeric powder to gg paste is optional. This also acts as preservative and bring nice color to gg paste. Turmeric powder also helps in keeping the color of gg paste pale yellow.
Oil: This also acts as preservative. Adding oil helps in grinding the gg paste smooth and increases shelf life of gg paste.
Salt is very commonly used preservative in making ginger garlic paste. Try grinding the ginger garlic paste without adding water. This helps in increasing the shelf life of gg paste.
About Adrak Lehsun Paste | GG Paste
Almost every Indian non-vegetarian recipe calls for ginger garlic paste. The pungent smell of ginger-garlic erases the raw smell of meat. Both ginger and garlic are loaded with medicinal and culinary values.
Ginger | Allam | Adrak was found to be effective for relieving the severity of nausea even in cases of pregnancy. It is a great mouth freshener and ginger tea has refreshing properties.
Garlic | Vellulli | Lassan (Lehasun) – A single bulb of garlic a day, keep diseases away. Use two raw garlic daily to reduce the risk of cancer, due to its Anti-carcinogenic properties.
Recipes with Ginger-Garlic Paste
Ginger Garlic Paste Recipe
You can make Ginger Garlic Paste | Adrak Lehsun Paste at home in 3 simple steps. Preservative free, homemade ginger garlic paste is flavoursome. Ginger garlic paste is key ingredient in most of the Indian non-vegetarian recipes.
Ingredients
- 1 cup Ginger, peeled, washed and cut into 1’inch pieces
- 1 cup Garlic cloves, peeled and washed
- Salt
Instructions
How to make Ginger Garlic Paste At Home
- Spread peeled and washed ginger and garlic on a kitchen towel or tissue.
- Pat dry and leave this under fan or in moisture-free place for 4-5 hours.
- Grind ginger and garlic in batches until smooth. Add salt and pulse for another 30
seconds. - Pour this ginger garlic paste in a clean, dry and moisture free container.
- Close the lid tightly and store it in fridge. Always use clean and dry spoon in
ginger garlic paste.
Notes
Apply coconut oil to your hands if you feel burning sensation after peeling and cutting the ginger.
Use tupperware or glass jar to store gg paste. Always remember to use clean and dry bottle to store the paste.
Nutrition Information:
Yield:
25Serving Size:
1Amount Per Serving: Calories: 11Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 25mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 0g
sowmya says
good post..I used to make this along with green chillies too..
Priya says
Simply superb…will be useful for everyone, splly for the peoples who were living abroads…i do the same too..
*~*{Sameera}*~* says
Ah this is something I cannot do without in the kitchen,though I use ready made ones :PThanks for the recipe 🙂
DEESHA says
i use giner-garlic paste in some veggie cooking too but iam lazy to make a paste N store it. I use the store bought ones or I grate fresh ginger & garlic & use it
Rosa's Yummy Yums says
Oh, how fragrant! This paste is very useful…Cheers,Rosa
Yasmeen says
I cannot possibly cook any curry without the G&G paste.Thanks for all the good tips for a fresh homemade G&G paste:)
n33ma says
This is such an important ingredient in cooking.Good one.
Ramya Vijaykumar says
initially I bought the ginger-garlic paste from stores but I started developing an aversion towards the smell (preservatives) and am a very cautious cook so I used to make them separately and store them since American mixers dont co-operate with small quantitie… Then when I came across this Garlic press I stopped making thoese pastes and storing rather make them. I have a question Lubna, my brother-in-law told me he would use vinegar so they dont change color is it so???
Mahimaa's kitchen says
useful info on garlic and ginger.. i am also lazy to grind the paste, i just chop finely and put in everything.. of course, ginger garlic paste is the best!
Curry Leaf says
I agree with Deesha,I too am lazy to make it and grate it fresh in dishes.Nice to know that you make it
LG says
useful post. Good one Lubna.
Ning says
Yup, ginger and garlic are basic ingredients in my kitchen. My mom makes minced (not ground) garlic in oil to store in the fridge. Your is a good idea, too! 🙂
RAKS KITCHEN says
Thanks for sharing method for home made ginger garlic paste,its very useful!
Kitchen Flavours says
Thank you Sowmya, Priya, sameera, Deesha, Rosa, Yasmeen, Neema, Ramya, Mahimaa, Curry Leaf, Ning, LG and Rak’s Kitchen.
Alisa says
Superb blog thanks for sharing
New Delhi to Taj Mahal says
Thanks For sharing this wonderful blog, I found it really amazing, I feel too good to read this awesome blog. Keep sharing this type of content.