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).
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 a wide range of dishes, including soups, stews, curries, stir-fries, and marinades.
Fresh ginger paste is an essential ingredient in Indian and Asian cooking. Although you get packaged ginger paste easily these days, making it at home has many advantages.
- Homemade paste tastes better
- It is free of artificial colors & preservatives
- Uses high-quality ingredients
- Much more economical than the store-bought ones
Preparing it in advance also saves you a lot of time while cooking everyday meals.
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.
This recipe is vegan and gluten-free too.
If you like this recipe, you can also try
- Homemade Tahini Paste
- Authentic Thai Green Curry Paste
- Asian Red Chilli Paste
- Golden Paste
- Homemade Custard Powder
Ginger – You will need fresh ginger roots to make the paste. Try to get your hands on organic ginger. Avoid the ones that have black or dried patches.
The Indian ginger is much more flavorful than the one that you get in American grocery stores. Try to source it from Indian grocery stores for the best taste and flavor of your homemade ginger paste.
Oil – Use any neutral flavored oil of your choice. Sunflower oil, canola oil, light olive oil, vegetable oil, etc work great.
Note – Replace oil with water if you are planning to use this paste to make tea, lemonade, smoothies, or desserts.
How To Make Ginger 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).
Cut the peeled ginger into small round pieces and add them to a blender or food processor.
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 high powdered, then blend the ginger in batches.
Transfer the paste to a non reactive airtight glass container and use as desired.
Frequently Asked Questions
I prefer to peel the ginger, as the skin affects the texture and flavor of the paste. Having said that, if you are using organic ginger, then you can rinse it well and make the paste without peeling it.
Yes, you can substitute it with fresh ginger root. Generally, 1 teaspoon of ginger paste is equivalent to approximately ½ inch (1.25 cm) piece of fresh ginger. Keep in mind that the flavor of fresh ginger might be slightly different and stronger, so you may need to adjust the quantity based on your taste preferences. Grate, chop, or finely mince the fresh ginger root before using it in recipes as a substitute for ginger paste.
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 ginger paste is ready.
Ginger paste is made by blending or processing raw ginger until it is smooth. Minced ginger is finely chopped ginger. Ginger paste is more concentrated than minced ginger, so you will need to use less of it in recipes.
Make the paste with water and use it for tea, lemonade, smoothies, and desserts. I use it to make Mango Ginger Lemonade, Turmeric Ginger Tea, Adrak wali Chai, Watermelon Ginger Juice, and Orange Ginger Syrup.
Once the paste is ready, transfer it to a clean and dry airtight container. I like to use a glass jar, but any airtight non-reactive container will do.
You can store it in the refrigerator for about 7 days.
If you want to extend the shelf life, add a thin layer of cooking oil on top of the paste. This will create a barrier that will prevent air from reaching the paste and causing it to spoil. Make sure to add more oil each time after taking out the paste.
Use a clean and dry spoon to take out the paste and be sure to close the lid tightly after each use.
To increase the shelf life, you can freeze the paste for up to 3 months. Transfer it to an ice cube tray and freeze until set. Once it is set, take out the cubes and store them in a ziplock bag.
You can also freeze the paste in a freezer-safe bag. Add the paste to the bag and spread it evenly to make a thin layer. Seal the bag and freeze. Now break a small part of the paste and use it as desired.
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Homemade Ginger Paste Recipe
- 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)
- 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.