Ginger garlic paste is one of the basic ingredients used in most of Indian cuisine. Making garlic paste with fresh ginger at home is easy, cheap and better for cooking. You can make a huge lot of garlic paste with homemade ginger and keep in the fridge or freezer for many months. Find out how to prepare homemade ginger and garlic paste and how to freeze them correctly.
Ginger garlic paste recipe
One of the basic things in Indian cuisine is ginger garlic paste. Without this no dish is complete. This mixture gives a wonderful aroma to your food. Something happens when it affects hot oil or clarified butter, the magical aroma free and fills the whole house telling people you are cooking something wonderful. This makes people who never enter the kitchen to take a look in the kitchen.
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On ginger garlic paste
Ginger garlic paste is one of the main ingredients used in Indian cuisine. Add aroma and depth of flavor to your food. Making a ginger garlic paste is not difficult at all, only ginger and garlic in a blender crazy, you can grind them coarse or smooth according to the preferences.
Macing the ginger and garlic every time you cook can take time. Although this is promptly available on the market, but not only are they expensive, I think the flavor of ginger garlic pasta purchased in the shop is not the best because it has tons of preservatives. To add more flavor to your dish, you can create this version of Fresh Masala Gujarati.
So here I am with the wonderful recipe for ginger -made ginger garlic pasta which can last in your freezer up to 6 months or even more. Never buy things purchased in the shop again, create your ginger garlic paste and see the magic that creates in your food.
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Watch the video in ginger garlic paste
My mixture of ginger garlic paste
Ginger garlic paste can be done in the favorite measurement. If you prefer the flavor to the garlic more than ginger, you can increase it accordingly. But my measurement remains the same. I use the same parts of ginger and garlic in weight.
I prefer to peel the ginger skin with ginger, leave the garlic not peeled. Turmeric powder is used for yellow color. Salt and oil are used as preservatives.
Sometimes for a spicy football I add green chillies during the grinding. You can store this in the freezer up to 6 months. Use safe container to avoid the option of the freezer.
Garlic pasta ingredients with homemade ginger
Ginger – Choose a tender young ginger to make ginger garlic paste. Wash the ginger really well to remove dirt. I used a spoon to scrape the skin from ginger. You can use Peler.
Garlic – I left the garlic without toll. You can peel the garlic, if you prefer it in this way.
Turmeric – I use a pinch of turmeric powder in my ginger garlic paste for bright colors.
Salt – The salt acts as a preservative in this pasta. You can use rock salt or fine salt.
Oil – I used the refined oil in the pasta that helps to preserve the pasta for a longer period of time. It also helps with the mixing process as we do not use water during grinding.
How long can we archive this pasta?
Conservation in the fridge – The homemade ginger garl pasta can be stored in the fridge for up to 10 days. Use the clean dry spoon during handling. Make sure that a layer of oil is always present for a longer duration. This oil helps with the duration of conservation and prevents mold formation.
Conservation in the freezer – You can store this in the freezer up to 6 months. Use safe container to avoid the option of the freezer. This pasta does not induce as the rock when it remains in the freezer. It can be easily scraped with a spoon. You can scrape how much you need whenever you want.
How to prepare ginger garlic paste (gradual images)
1) Wash the ginger really well to remove dirt. I used a spoon to scrape the skin from ginger. You can use Peler. Take the peeled ginger in a blender.
2) Add the garlic to the blender. I didn’t peel the garlic, I left it without toll, but I washed it really well.
3) Macchia these two together without water. Use a spoon to scrape the sides of the blender and grind until smooth.
4) Add the salt and turmeric powder.
5) Add oil and mix until smooth.
6) Ginger garlic paste is ready.
7) Now to preserve ginger garlic paste. Add the ginger garlic paste to the ground in a container.
8) Pour 2 tablespoons of oil above. This layer of oil retains ginger garlic pasta for a long time.
9) You can archive it in the refrigerator up to 10 days or freeze up to 6 months.
Suggestions for experts
- To prepare the ginger garlic paste, peel the skin of the ginger alone and leave garlic with the skins. You can peel the garlic if you want.
- Turmeric powder is optional and can be skipped.
- You can use olive oil, vegetable oil to make this pasta. Coconut oil can harden when it is kept in the fridge or freezer, then avoid coconut oil.
Warehouse
Conservation in the fridge – The homemade ginger garl pasta can be stored in the fridge for up to 10 days. Use the clean dry spoon during handling. Make sure that a layer of oil is always present for a longer duration. This oil helps with the duration of conservation and prevents mold formation.
Conservation in the freezer – You can store this in the freezer up to 6 months. Use safe container to avoid the option of the freezer. This pasta does not induce as the rock when it remains in the freezer. It can be easily scraped with a spoon. You can scrape how much you need whenever you want.
Other recipes of homemade things
📖 Recipe card
Garlic Pasta Recipe with homemade ginger
Ginger garlic paste is one of the basic ingredients used in most of Indian cuisine. Making garlic paste with fresh ginger at home is easy, cheap and better for cooking. You can make a huge lot of garlic paste with homemade ginger and keep in the fridge or freezer for many months. Find out how to prepare homemade ginger and garlic paste and how to freeze them correctly.
Press Pin EvaluatePorze: 500 grams
Calories: 2Kcal
Notes
- To prepare the ginger garlic paste, peel the skin of the ginger alone and leave garlic with the skins. You can peel the garlic if you want.
- Turmeric powder is optional and can be skipped.
- You can use olive oil, vegetable oil to make this pasta. Coconut oil can harden when it is kept in the fridge or freezer, then avoid coconut oil.
Warehouse
Conservation in the fridge – The homemade ginger garl pasta can be stored in the fridge for up to 10 days. Use the clean dry spoon during handling. Make sure that a layer of oil is always present for a longer duration. This oil helps with the duration of conservation and prevents mold formation. Conservation in the freezer – You can store this in the freezer up to 6 months. Use safe container to avoid the option of the freezer. This pasta does not induce as the rock when it remains in the freezer. It can be easily scraped with a spoon. You can scrape how much you need whenever you want.Nutrition
Service: 1TBSP | Calories: 2Kcal | Carbohydrates: 0.3G | Protein: 0.04G | Fat: 0.1G | Saturated fat: 0.01G | Polynsaturo fat: 0.03G | Monolysatuine fat: 0.1G | Sodium: 28mg | Potassium: 4mg | Fiber: 0.02G | Sugar: 0.01G | Vitamin A: 0.04Iu | Vitamin C: 0.2mg | Soccer: 1mg | Iron: 0.02mg
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