Homemade ginger and garlic paste is an absolute time saver in addition to the convenience it provides. Especially in my Pakistani and South Asian cooking ginger and garlic is a crucial ingredient.
About ginger and garlic paste
I remember my mom and grandma peeling Fresh garlic and making fresh ginger paste every day before cooking. There were times when the kids and other family members would participate to help them out.
Over time, I saw my mom learn that she didn’t have to do this every day; instead, she could prepare a bulk amount and store it in her refrigerator to use over a period of time. As I started my practical life journey with a full-time job (by the way, I’m a science teacher) and with two kids, I quickly realized the importance of this preparation.
I love to feed my kids fresh meals every day, and hosting feasts is a major part of my life as well. I couldn’t be more thankful for the techniques I learned and use every day.
There are many different methods you can use to store your ginger and garlic, but the best one I use, and I’ll share with you, is the freezer method.
Food processor vs blender
I used to use a blender before I owned a food processor, which works fine, but you will need to add a small amount of water to blend the ginger and garlic. You’ll also get a fine paste.
While in the food processor, you’ll get a coarse texture, but there’s no need to add water or any other liquid.
Oil vs water
If you are using a blender, in that case, it requires some kind of liquid to make the blending easy. Use oil or water; either way, it’ll be fine as long as you keep it in the freezer.
For refrigeration, on the other hand, the oil method is better than water as it prevents the garlic from turning green, and you can keep it for a longer period of time.
Why garlic turns green
Garlic can turn green as a result of a chemical reaction involving sulfur compounds found in garlic and amino acids, which happens when it comes into contact with acidic ingredients such as vinegar or lemon juice, or even when cooked. This process generates molecules known as “pyrroles,” giving garlic a green hue; however, this reaction is entirely harmless, and the garlic remains safe for consumption.
Refrigerator vs freezer
You can store your garlic and ginger paste in the refrigerator for a couple of weeks, but I won’t recommend more than 2 weeks.
If you want a peace of mind and store it for a longer period of time, then I recommend freezing it. Once you are done making the paste, you can use ice cube trays to make small portions, or simply put your garlic and ginger paste in a ziplock bag and score it to create sections. Once frozen, it’ll be easier to break it apart.
Make sure to add a small quantity in each bag to have a thin layer, or it’ll be hard to break it off.
Sometimes I also measure out a tsp of garlic and ginger and spread it out on a parchment paper. Then I leave it in the freezer; once frozen, I transfer it to a ziplock bag to store.
I usually make a big batch which is used over a period of 3-4 months.
Ginger and Garlic Paste
Equipment
- 1 food processor https://amzn.to/3Q0hj3r
- ziplock bags https://amzn.to/4hDOiX9
Ingredients
- 1 lb ginger
- 1 lb garlic peeled
- 1/2 cup oil optional
Instructions
- Wash and peel ginger, cut into small size.
- Peel garlic, wash, and dry it.
- Add garlic/garlic to a food processor and pulse until finely ground.
For Freezer
- Now, transfer it to an ice cube tray or a ziplock bag.
- If you are using a ziplock bag, then score it with the help of a kitchen knife.
- Then, put it in the freezer, you can take the ginger/garlic paste out of the ice cube trays and put it in a ziplock bag.
- Store in the freezer for up to 3-4 months.
For Refrigerator
- If you're planning to store the ginger-garlic paste in the refrigerator then add about 1/2 cup of oil, which will prevent the garlic from turning green.
- Store in an airtight container for up to 2 weeks