Home made Ginger-Garlic Paste

Category:  Kitchen Basics
Preparation Time: 15-20 mins  
Yields: Around 1.5 cups

Home made Ginger-Garlic Paste is fresh, with quality ingredients and mainly without any chemicals compared go the store bought ones. Since we are not using water for grinding, it will remain fresh for atleast 3-4 weeks and I have used Turmeric and salt as preservatives. The quantity mentioned below will lasts for atleast 2 weeks for me and if required we can double the quantity and store it for a month in refrigerator with careful handling. The proportion of Ginger and Garlic can be adjusted as per our requirement.

Ginger-Garlic Paste

 Ingredients:

• Ginger (cleaned, skinned and chopped) - 3/4 cup
• Garlic (Peeled and chopped) - 3/4 cup
• Turmeric powder - 1/2 tsp
• Salt - 1/4 tsp
• Oil (Any cooking Oil) - 1-2 tbsp (as needed)

Method:

1. Wash the ginger well and dry it completely with paper towel; peel the skin off and chop into pieces. Peel the garlic pods and roughly chop them for easy grinding
   
2. In a mixer/blender take the ginger and garlic pieces and grind for a min till they get minced
   
3. For fine grinding, add 1 tbsp of oil, 1/4 tsp of salt and 1/2 tsp of turmeric powder into the minced mixture and grind it to a fine paste. Add another tsp of oil if needed
   
4. Remove it from the jar and store it in a clean glass bottle in the refrigerator
   
5. I have added turmeric as a natural preservative and also due to the health benefits; if you dont want the paste to be yellow, you can reduce / omit the turmeric powder. Also since we are adding little salt in it, just take care while  adding salt in the recipes
6. When properly handled, it will stay fresh and good for atleast 3-4 weeks; I usually used up within 2-3 weeks so not sure of the maximum limit:)