An easy ten-minute blender recipe for ginger garlic paste, a meal prep essential for Indian and Asian cooking. Made with just three ingredients, this aromatic paste freezes well for months.
If the skin looks clean, simply wipe off any visible dirt. If it looks bruised, scrape it off using a teaspoon, or a vegetable peeler.
If buying garlic head, place it root side down on the counter and smash it with the heel of your hand to loosen the cloves. Add the cloves to an empty mason jar, close the lid and shake it vigorously until the peels separate from the cloves.For added convenience, buy peeled cloves from the refrigerated produce aisle of your grocery store.
Add chopped ginger, garlic and oil to the blender and blend for a few seconds, until you reach the desired consistency. Alternatively, add the ginger and garlic to a mini food chopper and press the pulse button till you reach your desired consistency
Store in small containers or ice cube trays for freezing. See detailed notes in the recipe above.
Notes
Ginger: Wash to rinse off any dirt. Dry completely before using. Scrape or peel off any bruised skin. You can leave the skin intact or peel it based on personal preference. Chop it in chunks to give your food processor/blender a head start.
Garlic: Buy peeled garlic for saving time and effort. If processing a whole garlic head, add it to an empty mason jar, close the lid and shake it vigorously until the peels separate from the cloves.
Oil: Adding oil to the blend helps increase shelf life of the paste. A little goes a long way. Use any clear oil like olive, canola, avocado to keep the flavors neutral.
Use silicone ice cube trays for ease of extracting frozen cubes. They are flexible and work much better the the plastic trays. I love these trays.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.