Rather than buying garlic ginger paste, I prefer making my own as freshly homemade paste has more flavours and goodness inside. Finding fresh turmeric can be tricky and difficult so I make this paste as much as possible when I can get hold of them. If you can't find fresh turmeric, just use an equal amount of garlic and ginger to make this versatile ingredient.
The good news is that preparing your own garlic ginger paste at home is quite easy without needing much equipment. All you need is mortar and pestle, and some arm labour! You can use a food processor if you have a suitable one for grinding a smaller amount of ingredients.
I use this paste as a base in most of my Asian recipes such as Spicy Chicken Wings and Chicken Stir Fry Noodles. This amazing recipe was kindly shared by an Indian friend of mine whom I used to work with. And it has been a favourite for my curries and marinades ever since.
Preparing a batch of this garlic ginger paste takes only a few minutes. Usually, one batch is too much for one-time use. But you can store them in ice cube trays for late use which is quite practical. You can also refrigerate the remaining paste in a glass jar for up to a month.
I love adding this garlic ginger paste in my recipes because it immediately transforms a simple dish into a more flavorful and sophisticated one. Also, it includes many ingredients which have great health benefits. It is a great superfood that you can easily incorporate in many dishes you already make daily to boost your immune system.
I hope you enjoy the process of making this Garlic Ginger Paste as much as you enjoy using it in your dishes! 🙂
Bon appétit! / Afiyet olsun!
Garlic Ginger Paste Recipe
Ingredients
- 100 g garlic (peeled)
- 100 g ginger (peeled)
- 70 g fresh turmeric (peeled)
- 2 tablespoon olive oil (If using food processor)
- 1 teaspoon salt (if using pestle and mortar)
Instructions
Using Pestle and Mortar
- Peel the garlic, ginger and turmeric.
- Cut them into small pieces (around 1 cm cubes).
- Put all the ingredients into the mortar.
- Don’t fill the mortar more than half, repeat the process if necessary.
- Crush with the pestle until they all form a smooth paste.
- Place the paste into a clean airtight jar if you will store the paste in the fridge, or in ice cube trays if you will freeze the paste in batches.
Using Food Processor
- Peel the garlic, ginger and turmeric.
- Cut them into small pieces (around 1 cm cubes).
- Put the garlic, ginger and turmeric in the food processor.
- Blitz it while slowly adding the oil until forming a paste.
- Place the paste into a clean airtight jar if you will store it in the fridge, or ice cube trays if you will freeze it in batches.
Nutrition
FOOD SAFETY
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
Ayla
Super and versatile!! This paste is pretty great!