Learn how to make a ginger paste at home in just a few simple steps, along with tips & tricks on how to store, and use it in recipes.
If there’s one ingredient that my family and I can’t do without, it has to be ginger (or adrak). Being Indians, we can’t do without flavors in our food, whether for breakfast, lunch, dinner, or just some nibbles to go with our favorite tea. The pungent taste and strong aroma of ginger offer an instant kick of flavors to any regular dish.
Well, ginger paste is a simple and easy way to add flavor to your food. Besides, it's always a good idea to keep something handy before cooking a meal. It saves a lot of time.
Since you all must know that my website is all about making everyday cooking easier and hassle-free, I present one of the simplest ways to prepare ginger paste at home. Making it is a pretty simple task.
The best part? You can use it in a variety of recipes. Without further ado, let’s first learn what Ginger paste is and how to make it. Read below.
Jump to:
- What is Ginger Paste?
- Health Benefits Of Ginger Paste
- Advantages of Homemade Ginger Paste
- Ingredients
- How to Make Ginger Paste?
- How to Store Ginger Paste?
- Tips to keep Ginger Paste Fresh for Longer
- How to Use Ginger Paste in a Recipe?
- Frequently Asked Questions
- More Cooking 101 Recipes
- How to Make Ginger Paste?
What is Ginger Paste?
As the name suggests, ginger paste is made by using ginger (of course). It is made by blending ginger root in a blender or food processor. To increase its shelf life, you can even add some oil and salt.
However, it entirely depends upon your usage. If you are a frequent user of ginger paste, you may not add oil or salt. It can be conveniently stored in the refrigerator or freezer until needed for use in your recipes.
It is used in a wide range of dishes such as curries, stir-fries, soups, dressings, baking, and marinades and is popular in Indian and Asian cuisine.
Health Benefits Of Ginger Paste
- Ginger can prevent motion or air sickness, improve digestion, and reduce joint pain.
- It contains a good amount of nutritional punch and can also serve as a valuable natural medicine.
- Ginger juice has amazing antibacterial and anti-inflammatory properties.
Advantages of Homemade Ginger Paste
- It saves a lot of time in cooking, baking, or making tea.
- It is fresher and more aromatic than store-bought ginger paste.
- The homemade ginger paste is healthy and does not contain any artificial additives.
- Making this at home is quite a cakewalk, too. All you need is just 5-6 minutes to prepare this.
- It is less costly and lasts longer.
Ingredients
You will need just 1 main ingredient to make a homemade ginger paste recipe.
- Ginger: Choose fresh organic ginger roots that are firm, and smooth, with no bruises or molds. It is easily available in the produce section of supermarkets and farmers' markets.
- Oil: It is Optional. Use neutral flavor oil such as olive oil or avocado oil. It helps to blend easily and make a smooth paste. It also acts as a barrier between the paste and the air, which stops the growth of bacteria and prevents it from going rancid.
- Salt: Optional. Salt has natural preservative properties, so it helps to extend the shelf life.
How to Make Ginger Paste?
Prepping Ginger
Wash your fresh organic ginger under running water, and pat dry using a kitchen towel. Peel the ginger using a spoon or vegetable peeler. Also, remove the bruised part, if any.
Note: If you are using organic ginger, you can skip peeling the skin. However, I like to remove the skin as it can increase the shelf life.
Chopping
Roughly chop the ginger into 1-inch pieces.
Blending
Add the chopped ginger, to the blender or food processor. If desired add oil and little salt while blending.
Blend the ingredients until you get your desired consistency (smooth or coarse paste). Make sure to scrape down the sides of the blender at least once in between.
Note: Do not add water while blending.
How to Store Ginger Paste?
The ginger paste can be stored in the refrigerator or freezer.
Fridge: If you are using the ginger paste within 7-10 days, then put the paste in an airtight container and store it in the refrigerator. To keep the paste fresh for longer, top it with a thin layer of oil.
Freezer: The other method involves freezing the ginger paste in an ice tray or ziplock bags. This will ensure that the paste lasts longer without going bad.
Ice cube tray: Put a little ginger paste in a silicone ice cube tray and freeze for approximately 2 hours or until hard. Then transfer the frozen cubes to a freezer-safe ziplock storage bag, label the date, seal it tightly before freezing, and freeze for up to 3 months.
Ziplock freezer bag: Transfer the paste to a ziplock freezer bag and spread it thinly, and ensure to push out all the air. Label the date and store it in the freezer. Break it into small pieces and store it back in the freezer.
Tips to keep Ginger Paste Fresh for Longer
Some tips to keep ginger paste fresh for longer.
- Use fresh ginger: Always use fresh, organic good-quality ginger roots to make the paste.
- Store in an airtight container: Always store the paste in an airtight container to avoid exposure to air, which can result in oxidation and spoilage. Also, ensure the container is dry before storing the paste.
- Add oil: Adding a small amount of oil while blending ginger paste, creates a barrier between the paste and the air and extends its shelf life.
- Add salt: Salt acts as a natural preservative, and helps to extend its shelf life by inhibiting the growth of bacteria.
- Keep refrigerated: To increase the shelf life of the ginger paste, store it in the refrigerator.
- Freeze for longer storage: If you want to freeze it for longer, make a large batch of paste, and freeze it in an ice cube tray or ziplock bag for up to 3 months.
- For Maximum Freshness: To retain maximum freshness, make sure to return the ice-cube tray or ziplock bag to the freezer or refrigerator, and do not leave it on the kitchen counter for a longer duration, as it can spoil the ginger paste soon.
How to Use Ginger Paste in a Recipe?
When using garlic paste in a recipe, remember that 1 tablespoon of ginger paste = 1-inch knob of ginger. Also, no need to thaw frozen ginger paste cubes; you can simply add them directly for sauteing while cooking.
Here are some recipes that use ginger.
Gingerbread
Frequently Asked Questions
The ginger paste can be used in making a variety of snacks such as tikki, and cutlet, or you can use it for different curries and stir-fries also. For instance, rajma, dal, paneer makhani, shahi paneer, soya chaap, and more. It can also be used in making Masala Tea. In short, you can simply use it in anything and everything.
That is completely your wish! But unless the skin is quite thin, I usually peel the ginger first before making a paste.
Making a fine paste without a blender can take a bit longer. Grind the pieces of ginger into a fine pulp using a mortar and pestle. To make grinding easier in that situation, cut the ginger into smaller pieces.
Indeed, ginger paste has the exact same flavor and health advantages as fresh ginger.
The paste should remain fresh in the refrigerator for two to three weeks if you add natural preservatives like salt or/and oil. The ginger paste could only survive a few days without preservatives before it starts to go bad. While storing it in the refrigerator, keep the container securely closed.
More Cooking 101 Recipes
- How to Make Ghee
- How to Make Garlic Paste
- How to Store Garlic
- How to Store Cilantro
- How to Store Ginger
- How to Sprout Beans
- Onion Tomato Masala (Bhuna Masala)
- How to Make Curd
If you’ve tried this easy homemade ginger paste recipe or any other recipe on Indianveggiedelight, then don’t forget to rate the recipe. You can also follow me on Instagram and Facebook to see the latest recipes!
How to Make Ginger Paste?
Equipment
Ingredients
Instructions
Prepping Ginger
- Wash your fresh organic ginger under running water and pat dry using a kitchen towel. Peel the ginger using a spoon or vegetable peeler. Also, remove the bruised part if any. Note: If you are using organic ginger, you can skip peeling the skin, however, I like to remove the skin as it can increase the shelf life.
Chopping
- Roughly chop the ginger into 1-inch pieces.
Blending
- Add the chopped ginger, to the blender or food processor. If desired add oil and little salt while blending.
- Blend the ingredients until you get your desired consistency (smooth or coarse paste). Make sure to scrape down the sides of the blender at least once in between.Note: Do not add water while blending.
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