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ginger paste in a white bowl.
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5 from 1 vote

How To Make Ginger Paste

If you love cooking Asian food, particularly Indian-Pakistani food, you want to know how to make ginger paste at home. Nothing beats freshly made ginger paste that can make your dish taste better than using ready-made ginger paste from the store. The bonus is it’s simple, quick, and economical to make.
Author: Devy Dar
Prep Time20 minutes
Total Time20 minutes
Course: Sundries, Vegetarian
Cuisine: Indian, Pakistani
Servings: 30 tablespoons

Equipment

Ingredients

US Customary - Metric
  • 1.1 root ginger
  • 3-4 tablespoons olive oil

Instructions

  • Peel and chop the root ginger.
  • Place the chopped ginger in the bowl of the food processor or food chopper. Blend the ginger until it turns into a smooth paste. You may have to pause and skim the sides of the bowl before blending again to ensure everything is processed smoothly.
  • Once you are happy with the texture of your ginger paste, transfer it into a clean, sterilized jar.
  • Pour the oil into the jar and let it cover the ginger paste's surface. Put the lid on and store the jar in the refrigerator. It keeps well for 2 weeks.
  • If you want to freeze the paste, add ¼ cup (60 milliliters) of water when you blend the ginger. Then, line the ice cube mold with a cling film. Spoon the ginger paste into each cube square. Press gently to ensure the cube is fully filled with the paste. Put the mold in the freezer for 2-3 hours or until the ginger is fully frozen.
  • Take the ginger cubes off the mold and place them in a freezer-friendly food bag. Try to arrange the cubes so that it will be easy for you to pick one cube when you need it.

Notes

  • The oil acts as a natural preserve. You can use different types of oil.
  • Sunflower or canola (rapeseed) oil can be good choices.
  • If you freeze the paste, you don’t need to add the oil to the ginger before freezing.

Nutrition

Calories: 13kcal | Carbohydrates: 0.05g | Protein: 0.005g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 0.1mg | Potassium: 1mg | Fiber: 0.01g | Sugar: 0.004g | Vitamin C: 0.01mg | Calcium: 0.1mg | Iron: 0.01mg

Disclaimer

Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.