This ginger paste will save you a lot of time in the kitchen, especially if you cook a lot of Indian food.
When it comes to cooking Indian food, I am all about saving time without compromising flavor. There are a few things I almost always have in my fridge to help me cook faster: onion tomato masala, garlic paste and this ginger paste.
As someone who cooks a lot of Indian food, these three things are essential for meal prep. It allows me to be able to throw together nutritious, delicious, homemade meals even when I am short on time or just too tired to cook from scratch. I don’t need to mince ginger or garlic – I can just toss a bit of paste into a hot pan along with protein, veggies and some spices. And just like that I’ve made a fresh, flavorful meal.
What is Ginger Paste?
Ginger paste is exactly what it sounds like – blended ginger with a bit of oil. Store it in the fridge or freezer and use as needed.
MY LATEST VIDEOSSome people combine ginger and garlic into one paste and while you can do this, I suggest keeping them separate. That’s because not all recipes call for both ginger AND garlic. Also, I like to know exactly how much of each ingredient I am using in a dish. Additionally, having them separate allows me to use these ingredients in non-Indian recipes as well.
How to Use Ginger Paste in Recipes:
I use 1 teaspoon of ginger paste per 1-inch knob ginger.
This ginger paste will work in any recipe calling for ginger.
Why Make Ginger Paste?
I always prefer homemade to store-bought. I think the minimal effort you’ll spend making this paste is well worth it. Yes, you’ll be sacrificing a bit of convenience but in the long run, your food will taste much better and fresher. Store-bought ginger paste tends to have other ingredients mixed into it and doesn’t taste anywhere near as fresh.
Also, by making the paste yourself, you can adjust the amount of oil to taste – though I do suggest using at least the amount called for in the recipe as that will help preserve the ginger paste.
I hope you find that this saves you time and I also hope you’ll be cooking more Indian food as a result!
Ginger Paste
Yield: 1 ½ cups
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1 teaspoon ginger paste = 1-inch knob ginger
Ingredients
- 1 pound fresh ginger root (approx. 4 cups chopped ginger), peeled
- 2 tablespoons oil (use a neutral flavored oil)
Instructions
- Combine the ingredients in a blender and pulse until smooth. Scrape the ginger down the sides as needed.
- Store in an air–tight jar in the refrigerator for up to one month. For longer storage, keep in freezer.
Notes
- I suggest using at least 2 tablespoons of oil to help preserve the ginger paste, but feel free to add more if you’d like.
Can we olive oil or veg oil instead of avocado ?
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yes, any neutral oil works 🙂
Another great idea, thank you! I think I’ll make it and freeze it in my tiny chocolate moulds that are silicon so it’ll be easy to pop them out and also do it with garlic. I now always since getting a decent food processor slice up tons of onions in it. Freeze them on trays then into containers. So handy! Works great with celery too plus I do a mirepoix in the machine too and freeze on parchment paper lined trays. Makes life so easy.
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The chocolate molds sound like a great idea 🙂 Love freezing the mirepoix idea as well! 🙂
Hi Ashley, This looks wonderful! Quick question….How long will this keep in the fridge? Thanks!
You can keep it in an air-tight container in the fridge for up to a month – after that I’d move it to the freezer 🙂
Can you use this paste as a substitute for grated ginger and if so what would you suggest the ratio be?
Yup! I use 1 teaspoon for a 1-inch knob but you can use 1/2 teaspoon if you prefer less ginger 🙂