How To Make Ginger Paste

A black bowl filled with Ginger Paste sits on a piece of burlap, surrounded by fresh ginger roots on a dark, textured surface.

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How To Make Ginger Paste

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 Time10

Cook Time5

Total Time15

Course: Cooking Basics

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings: cups

Author: Neha Mathur

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

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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.

If your blender is not high-powered, then blend the ginger in batches.

Transfer the paste to an airtight non-reactive container and use as desired.

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