How to make ginger-garlic paste

(DIY recipe)- every curry you

cook needs a generous amount

of ginger -garlic paste. Having

a homemade version in your

refrigerator makes it easy and

convenient.

You know how essential garlic and ginger are to your daily cooking.

Having a jar of homemade ginger-garlic paste makes cooking curries, stir-fries a step easier as you are bound to need a little bit of both.

You’ll need this ginger-garlic paste to make your favorite Sri Lankan dishes…

None of our favorite Sri Lankan meat dishes won’t taste the same if there’s isn’t a spoon of ginger-garlic paste enhancing the flavors of the dish.

Since I usually(hoping you do too) buy the ginger roots and the cloves for the week, it makes sense to me to make the paste for the week and refrigerate.

It takes the work of always pulling out the mortar and pestle to make a few tablespoons of the paste.

It’s easy enough that you can go into your kitchen now and make the ginger-garlic paste.

Can I make the ginger and garlic

paste separately?

yes, some of you might find this convenient as you can use this for almost any type of cuisine.

Make the ginger and garlic paste separately using the same instruction given below and store in two separate bottles.

This way, you can use them separately or if you ever need a spoon of ginger-garlic paste all you have to do is combine these two ingredients.

Hi there, thank you for stopping by, I hope you make this recipe for your family. if you enjoyed it, please let me know, if you feel the recipe needs a few tweaks, even then, drop me a message. 

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How long will the ginger-garlic

paste keep fresh and can I make

it for a month?

You can make the paste for a month but depending on how you store it, the strength and aroma of the paste will reduce with time and there is a risk of spoiling due to air and moisture.

For this reason, I would advise you to make the paste for a week and start all over again. again I would suggest only making a weeks worth of ginger-garlic paste as a safety precaution.

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Kitchen utensils and appliances

needed to make ginger garlic paste.

Washed, air-dried glass jar with a tight light, food processor.

recipes that use ginger-garlic paste.

No curry powder Sri Lankan chilli beef curry.

creamy fragrant Butter chicken

Sri Lankan crab curry in chilli garlic sauce.

recipe- how to make ginger garlic

paste(DIY recipe).

Please make sure to read the recipe instructions carefully to avoid mistakes.

Ingredients

Ingredients mentioned below use standard measuring cups and spoons.

100g ginger

100g garlic

A pinch of salt(1/8 teaspoon)

2 tablespoon of canola oil or any sunflower oil(you will need a neutral flavored oil)

Method

Wash and thoroughly dry the ginger and garlic, remove any remaining moisture, especially on the ginger as it tends to absorb water more than garlic. pat dry. set them aside for 10-15 minutes to dry.

Roughly scrape off the skin of the ginger and chop them into manageable size, separate the cloves and peel the skin of the garlic.

Add the ginger, garlic, salt into the food processor and roughly blitz the ingredients for a few seconds.

Pour in a tablespoon of oil, scrape the sides and blitz once more for five seconds, pour in another tablespoon of oil or gradually add oil for a smoother blend, make sure not to add too much of the oil.

Once the ginger-garlic paste is done, add it into the dry jar and twist the lid tight. refrigerate the jar where it’s the coldest and always use a dry spoon when you need to use the paste and immediately refrigerate the jar for a longer shelf life.

Yield: 4

Homemade ginger garlic paste in 5-steps(diy recipe).

Print

HOW TO MAKE GINGER-GARLIC PASTE(DIY RECIPE)- EVERY CURRY YOU COOK NEEDS A GENEROUS AMOUNT OF GINGER -GARLIC PASTE. HAVING A HOMEMADE VERSION IN YOUR REFRIGERATOR MAKES IT EASY AND CONVENIENT.

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Ingredients

• 100g of ginger
• 100g of garlic
• A pinch of salt(1/8 teaspoon)
• 2 tablespoon of canola oil or any sunflower oil(you will need a neutral flavored oil)

Instructions

1. Wash and thoroughly dry the ginger and garlic, remove any remaining moisture, especially on the ginger as it tends to absorb water more than garlic. pat dry. set them aside for 10-15 minutes to dry.
2. Roughly scrape off the skin of the ginger and chop them into manageable size, separate the cloves and peel the skin of the garlic.
3. Add the ginger, garlic, salt into the food processor and roughly blitz the ingredients for a few seconds.
4. Pour in a tablespoon of oil, scrape the sides and blitz once more for five seconds, pour in another tablespoon of oil or gradually add oil for a smoother blend, make sure not to add too much of the oil.
5. Once the ginger-garlic paste is done, add it into the dry jar and twist the lid tight. refrigerate the jar where it’s the coldest and always use a dry spoon when you need to use the paste and immediately refrigerate the jar for a longer shelf life.