Tuesday, February 17, 2015

Ginger garlic paste | How to make Home made Ginger Garlic Paste | Inji Poondu Vizhudhu

Ginger Garlic Paste

I know making of Ginger Garlic Paste is not a big matter for the Indian families and I thought why to do a post for this. But while talking with my colleague one day, she said, she used to buy ready made Ginger Garlic Paste from shops. I asked why she need to buy outside, as we can make it at home easily and told her we can keep it fresh for a month at least and told her the recipe. So I thought, I can write a post for this Home made ginger garlic paste.

Ginger garlic paste

Home made Ginger Garlic paste is easy to do, but the only difficult thing is to peel the garlic skin and peeling the ginger skin as it is time consuming part. But I do this, while watching TV shows or serials, so I don't feel time is wasted or feel much tired. Also to keep the Ginger garlic paste fresh, I add a pinch of turmeric and to extend the self life, I used to add oil and vinegar.

Ginger garlic paste

Home made Ginger Garlic Paste

Preparation time: 8 min (30 to 40 min for peeling the skin) | Cook Time: 0 min | Serves: 200 gms
Recipe Category: Home made | Recipe Cuisine: Indian

Ginger - 1 cup (peeled and chopped)
Garlic - 1 cup (chopped to small pieces)
Turmeric - 2 pinch
Oil - 1 tsp
Vinegar - 1/2 tsp ( I use rice vinegar )

GG paste

1. Take equal amount of ginger and garlic and cut into small pieces. (Equal means, when cut into small pieces, take 1:1 cup ratio).

2. First grind the ginger, with turmeric, oil and vinegar to a coarse paste.

3. Then add the chopped garlic. 

4. Grind it to a fine paste, stopping in between and mix nicely.

5. Save it in a air tight container. 

Ginger Garlic Paste

Home Made Ginger Garlic Paste is ready
1. Do not add any water while grinding, as oil and vinegar should be enough to grind. Also adding water, reduces the shelf life of the paste.
2. Always use dry spoon while consuming the paste.
3. Adding turmeric, give nice flavor and color. 
4. Adding oil and vinegar, is to increase the shelf life of the paste.
5. You may also add, a bit of salt, but I did not. 

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7 lovely comments:


The home-made ones gives the right flavour to our dishes...useful post...


nice back to basic recipe.. Nice clicks

Nava K

Its a must in my house too. I prefer to separate both because sometimes its either ginger or garlic. Nice to see.


wow, looks so nice and fresh. How are you Akila havent visited you for a while:)

Jayanthy Kumaran

flavorful n yumm...homemade is always d best Akila..

Angie's Recipes

Love basic recipes like this. Thanks for sharing!

Shama Nagarajan


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