How To Make Ginger Paste?
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This simple homemade ginger paste is a real time-saver in the kitchen and works well in a wide range of dishes. This 2-ingredient paste is perfect for meal prep and can be conveniently stored in either the refrigerator or freezer.
If you like this recipe, try Tahini Paste, Authentic Thai Green Curry Paste, Asian Red Chili Paste, Golden Paste, and Homemade Custard Powder.
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I like to make weekday cooking as simple as possible, so I prep a few key ingredients over the weekend. It saves time during busy days and helps us enjoy fresh, home-cooked meals throughout the week.
Ginger paste and garlic paste are staples in my prep routine. This ginger paste is quick to make and cuts down a step in almost every Indian dish.
I prefer keeping ginger and garlic pastes separate, so I can use them individually when a recipe calls for just one.
I buy ginger in bulk, make ginger paste, and freeze it in small ice-cube trays. It comes in very handy while making multiple recipes. Now, making the paste is not rocket science, but I just thought I would share my perspective on it.
About Ginger Paste
Ginger Paste (Ginger Puree) is a popular culinary ingredient made from fresh ginger roots, finely ground into a smooth, aromatic paste.
It adds a distinctively spicy and pungent flavor to various dishes, including soups, stews, curries, stir-fries, and marinades. Fresh ginger paste is an essential ingredient in Indian cooking and Asian cooking.
Why Make It At Home?
Although packaged paste is easily available, making it at home has many advantages.
- Homemade ginger paste tastes better than store-bought.
- It is free of artificial colors and preservatives.
- Uses high-quality ingredients.
- It is much more economical than the store-bought one.
Preparing it in advance also saves you much time while cooking everyday meals.
Ingredients
- Ginger – To make the paste, you will need fresh ginger roots. Try to get organic ginger. Avoid the ones with black or dried patches. Indian ginger is much more flavorful than the one in American grocery stores. For the best taste and flavor of your homemade adrak paste, try to source it from an Indian grocery store.
- Oil – Use any neutral-flavored oil of your choice. Sunflower oil, canola oil, light olive oil, etc work great.
You can also add a little salt while making the paste. Oil and salt act as natural preservatives, thereby extending the shelf life of adrak paste.
If you plan to use this paste to make tea, lemonade, smoothies, or desserts, replace the oil with water. I mostly make two versions, one with oil and one with water.
How To Make Ginger Paste
Step 1: Start by washing and peeling 500 g of fresh ginger root. Peel the ginger using a teaspoon, vegetable peeler, or butter knife (Hold the ginger root in one hand and use the round edge of a teaspoon to scrape away the thin skin).
Step 2: Cut the peeled ginger into small pieces, then add it to a high-speed blender or food processor.
Step 3: Add 4 tablespoon of any neutral-flavored oil (or water) and blend until the mixture becomes a smooth paste. Scrape the sides of the jar a few times while blending.
If your blender is not high-powered, blend the ginger in batches.
Step 4: Transfer the paste to a nonreactive, airtight glass container and use as desired.
Tips To Keep Giger Paste Fresh For A Longer Time
Always use fresh ginger for the best flavor and quality.
Always use a non-reactive glass container to prevent any flavor change or oxidation. Plastic and metal containers are not advisable.
Store the paste in a completely dry glass jar; any moisture can cause it to spoil quickly. Measure out the amount you need before you begin cooking.
Ginger paste can darken slightly over time due to oxidation. Adding a teaspoon of lemon juice while blending helps retain its vibrant color and adds a subtle tang.
Put the jar or bag back in the refrigerator or freezer right away. Avoid leaving it out on the counter, as repeated thawing and refreezing can reduce its freshness and aroma.
Ginger Paste FAQs
I prefer to peel the ginger, as the skin affects the texture and flavor of the paste. However, if you use organic ginger, you can rinse it well and make the paste without peeling it.
Yes, you can use frozen ginger to make the paste. Thaw the ginger before blending or processing it.
Yes, you can make it without a blender. Grate the ginger using a fine grater, and your paste will be ready.
Ginger paste is made by blending or processing raw ginger until smooth. Minced ginger is finely chopped ginger. Ginger paste is more concentrated than minced ginger, so you must use less of it in recipes.
I like to store ginger, garlic, and green chili pastes separately since not every recipe uses all three. Even when they are used together, the quantities can differ, and some dishes may need only one or two. That said, you can combine green chilies or garlic with ginger while making the paste if you prefer, and store it the same way as mentioned above.
Usage Suggestions
It’s a common misconception that ginger paste can be used in the same quantity as fresh ginger, but that’s not quite right. Blended ginger is more concentrated in flavor than raw ginger.
As a general rule, about 1 tablespoon of ginger paste equals 1 inch of fresh ginger in a recipe.
This paste works well in any Indian or Asian dish that includes ginger.
Since the paste is raw, make sure to sauté it while cooking to remove its sharp, raw aroma.
If you’re using frozen ginger paste, there’s no need to thaw it first; you can add it straight to the dish, either along with or after cooking the onions.
Storage Suggestions
You can store ginger paste in an airtight container in the refrigerator for up to a week.
You can also freeze it. I personally like to freeze it in an ice cube tray. Once frozen, transfer the cubes to freezer-safe bags and store them for up to 3 months. This way, I can take out one cube, thaw it, and use it in my recipes.
You can also freeze the paste directly in a freezer bag. Add the paste to a freezer bag and spread it thinly in the bag. Now seal the bag and store it in the freezer. This way, you can just break a small frozen piece and use it in your recipes.
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How To Make Ginger Paste
Ingredients
- 500 grams fresh ginger roots
- 4 tablespoons neutral-flavored cooking oil (or water if you are going to use the paste to make tea, lemonade, smoothies, or desserts)
Instructions
- Start by washing and peeling the ginger roots.
- Peel them using a teaspoon, vegetable peeler, or butter knife (Hold the ginger root in one hand and use the round edge of a teaspoon to scrape away the thin skin).
- Cut the peeled ginger into small round pieces and add them to a blender or food processor.
- Add oil (or water) and blend until the mixture becomes a smooth paste. Scrape the sides of the jar a few times while blending.
- Transfer the paste to an airtight non-reactive container and use as desired.