Homemade Ginger and Garlic Paste

Printable Recipe: http://showmethecurry.com/odds-ends/homemade-ginger-garlic-paste.html

Category:

Howto & Style

Tags:

• showmethecurry
• curry
• Indian
• cooking
• videos
• Indian recipes
• hetal
• ginger garlic paste
• homemade
• recipe
• cuisine
• healthy
• raw
• anuja

[Stephaniebobo]

Hi, If I use olive oil instead, can I just add in without boiling. please tell me . thanks.

[ShowMeTheCurry]

@Stephaniebobo : it is better to heat the oil and then add to the ginger and garlic paste.

[37mamak]

hey this is great =) how long do you think this will keep in the fridge? i just wanna know how much to make =) thank you for the great recipe

[ShowMeTheCurry]

@37mamak

In our experiment, the ginger garlic paste was completely fine for up to 2 months.

[M4037331]

hey, i love your recipe..but when i tried this and put it in the freezer, it had a smell all over my freezer and my things in it. can you help me in anyway?

[ShowMeTheCurry]

@M4037331 : Anything kept in the freezer needs to be in an airtight container or a ziploc. If the smell/aroma has escaped, it was not airtight :(

[hareraam123]

the camera's moving around way too much!

[CaptBart]

Great recipe!

And it looks like someone got some new editing tools they are trying out. ;)

[rajeshgeetakotian]

its Doha ,Qatar..

[rajeshgeetakotian]

pls answer my queries..is it ok if we keep skin of ginger while grinding??also here in Doja Qatar,when i peel and grind my garlic,the paste becomes greenish in color,,can u explain why??not the indian garlic,here we get white little bigger in size..also should we store in fridge or freezer??one video showed u can mix salt and keep??please explain the best:))thanks in advance.

[CoachU2Health]

what dishes can i use this with

[macrplus]

Its a good idea to leave the skin on. Most of the nutrients is there

[NA201112]

Garlic is easier to save and make as salad, while you also can add just cold water instead of oil to make them easy to blanding together, because without liquid, they just stuck. :) Also, ginger is hard to enjoy, because supermarket have the best big ones, but, it contains a lot fiber and thick and hard to eat too, also easier to rot than garlic. :( So, making ginger wine will be better idea to enjoy and get its benefit for health. :) You also can boil it with chicken soups. Or mushroom soup.:)

[NA201112]

Because use cooked oil means you can ready to eat the mixture, no more need to recook them again to damage the ginger and garlic's freshness. :) We Chinese family in winter, also love to just put the ginseng or/and ginger into the rice wine, saving for years to drink as a warm and nutritious drink for prevent the flu and cold in winter. :) Also can add few red Chinese dates in to add a little sweet taste, it is delicious and nutritious herbal wine home made too. :)

[erosamuk]

why not just use oil as is, instead of heating to smoking point, cooling, then adding to mixture?

[37mamak]

@ShowMeTheCurry thank you so much for the quick answer =)