How to make ginger and garlic paste (better than store-bought!)

I’m in my Indian cooking era, every recipe I make calls for ginger garlic paste. Every single one. It's a staple in Indian cuisine, so I decided to learn my own paste.

Not only is it simple to make, but it's also cheaper and fresher than store-bought versions.

To make it, blend equal parts ginger and garlic with a pinch of salt. Add oil for preservation.

Blend the ingredients until smooth, or crush it manually with a mortar and pestle if you don't have a blender.

Stored in an airtight container, it lasts up to a month in the fridge, or 6 months in the freezer.

4 reasons to make your own ginger garlic paste

Making your own paste might seem like a hassle, but here’s why I recommend it:

1. It lasts up to 6 months. Freeze it if you mean to keep it that long.
2. It tastes better than store-bought ones.
3. You can customize the ginger-to-garlic ratio to your taste.
4. It saves you time when cooking, especially for Indian recipes like Tofu Tikka Masala.

2 Tips to make and use Ginger Garlic Paste.

How to peel your garlic easily

When making ginger garlic paste, you will have to peel garlic. A simple trick is to crush the cloves with your hands to loosen the skin. Another method is to pour hot water over the garlic for a few seconds.

When to Add Your Ginger Garlic Paste (never first!)

Most recipes call for onion and ginger garlic paste, but don't add them together! Onions take longer to cook. Add the ginger garlic paste when the onions are almost done to avoid burning and bitterness.

For a stronger flavor, add the paste toward the end of cooking. For a milder taste, add it earlier in the process.

The later, the stronger the taste will be!