Ginger Paste

5 from 1 vote

Making Homemade Ginger Paste is very easy. You need just two ingredients. Make a big batch, refrigerate for about a week, or freeze for three months.

If you like this recipe, try Tahini Paste, Authentic Thai Green Curry Paste, Asian Red Chili Paste, Golden Paste, and Homemade Custard Powder.

Homemade ginger paste served in a bowl.
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My kitchen cannot do without fresh ginger. From using it to make Masala Chai for breakfast to making curries for lunch or dinner, I need it all day, every day. While you can prep fresh ginger for every recipe you are making, it makes the workflow quick and easy if it is already prepped.

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. Read along!

About Ginger Paste

Ginger Paste (Ginger Puree) is a popular culinary ingredient made using fresh ginger roots that have been 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 and Asian cooking. Although packaged paste is easily available, making it at home has many advantages.

  • Homemade paste tastes better.
  • 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.

This paste can be stored in the refrigerator for a week and in the freezer for about three months.

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 Indian grocery stores.

Oil – Use any neutral flavored oil of your choice. Sunflower oil, canola oil, light olive oil, etc work great.

Note – 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 Adrak Ka Paste

Start by washing and peeling 1 lb (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).

Peeled ginger.

Cut the peeled ginger into small round pieces and add them to a blender or food processor. 

Ginger cut into rounds.
Peeled and chopped ginger in a bowl.

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.

Note – If your blender is not highly powdered, blend the ginger in batches.

Chopped ginger and oil added to a blender.

Transfer the paste to a nonreactive, airtight glass container and use as desired.

Ready ginger paste.

Frequently Asked Questions

Do I need to peel the ginger?

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.

Can I use frozen ginger to make this paste?

Yes, you can use frozen ginger to make the paste. Thaw the ginger before blending or processing it.

Can I make this paste without a blender?

Yes, you can make it without a blender. Grate the ginger using a fine grater, and your paste will be ready.

What is the difference between ginger paste and minced ginger?

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.

Storage Suggestions

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Making Homemade Ginger Paste is very easy and you need just 2 ingredients to make it. Make a big batch and refrigerate for about a week or freeze for 3 months (vegan, gluten-free).
5 from 1 vote

Ginger Paste Recipe

Making Homemade Ginger Paste is very easy and you need just 2 ingredients to make it. Make a big batch and refrigerate for about a week or freeze for 3 months.
Prep: 10 minutes
Cook: 5 minutes
Total: 15 minutes
Servings: 2 cups

Ingredients 

  • 1 pound fresh ginger roots (500 g)
  • 4 tablespoons neutral-flavored cooking oil (or water if you are going to use the paste to make tea, lemonade, smoothies, or desserts)
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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.
  • Note – If your blender is not high powdered, then blend the ginger in batches.
  • Transfer the paste to an airtight non-reactive container and use as desired.

Video

YouTube video

Notes

This paste stays good in the refrigerator for a week and freezer for about 3 months. You can easily double or triple the recipe and freeze it for later use.

Nutrition

Calories: 429kcal, Carbohydrates: 40g, Protein: 4g, Fat: 30g, Saturated Fat: 3g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 18g, Trans Fat: 0.1g, Sodium: 29mg, Potassium: 941mg, Fiber: 5g, Sugar: 4g, Vitamin C: 11mg, Calcium: 36mg, Iron: 1mg
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