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ginger and garlic paste
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Ginger and Garlic Paste

Store ginger and garlic by making this super easy and quick paste, which is not only convenient but also time-saving.
Prep Time30 minutes
Total Time30 minutes
Course: basics
Cuisine: Indian, Pakistani
Keyword: garlic and ginger paste, garlic paste, gg paste, ginger parlic paste, ginger paste
Servings: 25 servings
Calories: 81kcal
Author: Saba Ahmad

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
US Customary - Metric

Instructions

  • Wash and peel the ginger, then cut it into smaller pieces.
  • Peel the 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.

Video

Notes

You can mix ginger and garlic in equal quantities and make a paste, or you can also make a ginger paste and a garlic paste separately.

Nutrition

Serving: 1tbsp | Calories: 81kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 5mg | Potassium: 148mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 2IU | Vitamin C: 7mg | Calcium: 36mg | Iron: 0.4mg