Ginger-Garlic Paste

"I usually ask my kids to peel the garlic and ginger while they are watching tv :) That's the hardest part! I store it in the fridge. Don't be alarmed if it starts to turn greenish ...it usually discolours within an hour or so. It's just fine :)"
 
Ginger-Garlic Paste created by Bergy
Ready In:
1hr
Yields:
Units:

ingredients

directions

  • peel ginger and garlic.
  • Put both together in a food processor or blender and chop until it's as fine as it will go (add a bit of water to it... not too much... just enough so that it's not hard on the blender!) Put into a glass jar and keep in the fridge.
  • Use in Indian/Thai/Chinese recipes or whenever ginger-garlic paste is called for.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Ranikabani
Contributor

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. Abelupe
    I've came up with the same idea, very convenient! You can make it into Tom Yum paste or anything you want in a min. Adding some sesame seeds oil and salt helps keep it fresh.
     
  2. Bergy
    I only made a small portion to use in an egg recipe but I will be making this often as I use a lot of Ginger-Garlic and this would be so handy. I used very little water so it did not become a true paste but it was very finely chopped Thanks for this useful recipe
     
  3. Bergy
    Ginger-Garlic Paste Created by Bergy
  4. Bergy
    Ginger-Garlic Paste Created by Bergy
  5. Chef RZ Fan
    This was very good in Akoori (Indian Scrambled Eggs) Recipe 5234 I used one head of Garlic and approx. the same amount of fresh Ginger in the food processor. I did have trouble getting it pasty and think I put in too much water. The flavor was still great and I will be making this one again. Thank you for posting it !
     
Advertisement

Find More Recipes