Ginger Garlic Paste is one of the essential condiments of Indian cooking, and is used to flavour several vegetarian as well as non-vegetarian Indian dishes.
- Ginger Chopped – 2 cups
- Garlic Cloves – 2 cups
- Oil – 1/2 cup
- Salt – 2 teaspoons
- Wash ginger and garlic pieces and dry them well.
- Cut off the tips of the garlic cloves and cut ginger into about garlic clove sized cubes. Measure out 2 cups each of garlic cloves and ginger cubes.
- Lightly heat and then cool 1/2 cup cooking oil.
- Once the oil is back to room temperature, in a mixer – blend the ginger & garlic with 1/2 cup oil and 2 tsp salt, till it forms into a smooth paste.
- Store the ginger garlic paste in the fridge in an airtight glass container.
- After you wash the ginger and garlic, try to get the pieces as dry as possible. This is important for the ginger garlic paste to preserve well.
- I cut the ginger cubes to approximately the size of the garlic cloves, but the ginger cubes are usually bigger. Which is okay as it does not need to be exactly, but only approximately the same size.
- I prefer to keep the ginger peel on for additional flavor, but you can choose to peel it.
- I use canola oil, but I have used vegetable oil too in the past. Either or will work.
- It is very important to store the ginger garlic paste in an air tight glass container in the fridge. Because it will not preserve as well at room temperature or in a plastic container.