Ginger garlic paste is an essential for cooking; most of the recipes including Sri Lankan recipes require ginger garlic paste, specially recipes like chicken curry. Until recent, I used to grind this when it is needed for a recipe. But it takes time to grind it frequently for each recipe and thought of preparing it in a large amount. However I still prepare it in a small quantity which is enough for 1-2 weeks.
Preparing ginger garlic paste is easy & simple. But need to add some oil & turmeric powder to keep it for few days in a fridge without spoiling. Thanks to all foodies who shared homemade ginger garlic paste recipes over internet!
Few tips to keep in mind:
-Use an air tight container to store the Ginger Garlic Paste.
-When use it, use a separate dry spoon for it.
-Don’t add water as it will spoil the paste.
-Tightly close the lid after using as it has a strong flavor & can spread to other foods inside the fridge.
Here is the recipe for Homemade Ginger Garlic Paste.
1 cup Garlic cloves
1 cup sliced Ginger
1 tspn oil
¼ tspn turmeric powder
Remove skin of garlic & cut it into small pieces.
Remove the skin & slice ginger.
Blend/grind ginger, garlic,turmeric powder and oil together into a fine paste.
Ginger garlic paste is ready to use.
Store this in an air tight bottle.
Keep in a refrigerator.
This has a lifespan of 2-3 weeks inside a refrigerator or freeze it for more shelf life.