Home-made Ginger Garlic Paste

Aren’t there times when we felt even simplest of task appearing like a mammoth task, in the middle of our cooking???

Grinding ginger-garlic paste in between our cooking often fits well into this bill.

Grinding small quantities of this paste time-to-time is indeed tedious at times, if we have this paste in bulk it always helps in needy, especially, when you cannot afford even little extra time for such grinding in your hurried cooking. Of course, there are readily available ginger-garlic pastes in plenty in our market, but they all have added preservatives and many may not prefer them. In that case, having the ginger-garlic paste prepared at home in bulk and using it for long time, does seem like a great idea. This is just a onetime preparation and you can benefit from it for many weeks and even months.

Here is the quick and easy method to make homemade ginger-garlic paste and preserve it for long time. Once I prepare the ginger-garlic paste, I use it for around 3-4 weeks, sometimes even up to a month or two, depending on the quantity.

Ingredients:

1. Garlic – 4 Big (full)
2. Ginger – Same quantity as that of garlic
3. Oil – 2 to 3 teaspoon
4. Salt – 1 teaspoon

Method:

1. Peel the skin of the ginger and cut to small cubes.

2. Peel the skin of the garlic and chop the ends and cut to small cubes.

3. Take the above two into a grinder/mixer, grind to a smooth paste without adding any water.

4. Remove and add oil and salt and give it a quick mix (or a quick grind).

5. Store in an air-tight container.

Tips:

Once refrigerated, whenever needed, take the ginger-garlic paste out, scoop ONLY the required quantity from the container, and immediately close it and put it back into the fridge. This ensures longer shelf-life.