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 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.
Some 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 store and use Ginger Paste:
You can store the ginger paste in an air-tight container in the fridge for up to 5 days, or you can keep it in the freezer and store it for around six months (if not longer).
I like to store the paste in 1 teaspoon cubes. I like using this tiny cube silicone tray for ginger paste, garlic paste, and green chilli paste. Knowing that each cube is equal to 1 teaspoon makes it easy to use in recipes.
I use 1 teaspoon of ginger paste per 1-inch knob ginger.
Suggested
I like using this tiny cube silicone tray for ginger paste, garlic paste, and green chilli paste. Knowing that each cube is equal to 1 teaspoon makes it easy to use in recipes.
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.
Help! My Ginger Paste is stringy! Why is my Ginger so fibrous?
The fresher the ginger, the less fibrous it’ll be. Ginger becomes more fibrous as it ages. Unfortunately, unless you have ginger growing in your backyard, you’re going to be at the mercy of whatever is available at your local grocery store.
If you have older ginger, then it’ll be more fibrous than fresh ginger – not much you can do about this. My suggestion would be to puree the ginger for a longer time period and to try adding more oil when blending.
Do I need to peel the ginger first?
This is up to you. I stopped peeling ginger a few years ago. Why did I stop peeling ginger? Truthfully, out of laziness. But I’ve found that it doesn’t make a difference in the outcome of a dish, at least not to me.
The frozen ginger cubes you see here were made with the peel on.
This ginger paste will work in any recipe calling for ginger. After making it once, you’ll see how convenient it is to have on hand – it helps make cooking a breeze.
I hope you find that this saves you time, and I also hope you’ll be cooking more Indian food as a result!
Ingredients
- 1 pound fresh ginger root approx. 4 cups chopped ginger, peeled
- 2 to 4 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 the ginger paste in an air-tight container in the fridge for up to 5 days, or in the freezer for up to six months. I suggest storing the ginger paste in 1 teaspoon cubes using this tiny cube silicone tray.
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.
- I like to store the paste in this tiny cube silicone tray - each cube is equivalent to 1 teaspoon.
Lesley B says
Hi Ashley, I hope you don’t mind this suggestion. For (35 or 40) years now every summer I buy a lot of fresh good quality ginger, give it a wash, dry it then chop it into 3/4in,, 1 inch and 1+1/2 inch pieces. Then I freeze the raw ginger as is. Do not peel the ginger just freeze it with skin on in one or two containers. When you need ginger for a recipe just take out the size you require and grate it while “still frozen”(important) on a fine grater. The skin just falls off as you grate and you end up very quickly with a smooth no fibre, pile of ginger. I have found some 2 years old in the bottom of the freezer and its been fine to use.
Ashley - My Heart Beets says
This is great – thank you for sharing! 🙂
Scott Huckleberry says
Hi Ashley,
How much paste will 1lb of ginger yield? It sounds like multiple ice cube trays.
PJ says
I’m really excited to try this. I bought your recommended silicone mini freezer trays and while I’m dehydrating some of my ginger, the rest will go into paste. Thank you for sharing. 🙂
Ashley - My Heart Beets says
PJ, that’s awesome! I find it so helpful and hope you do too. Let me know how it goes 🙂
Nikita says
Can you use frozen ginger cubes in your instant pot recipes?
Ashley - My Heart Beets says
Yes, absolutely 🙂
Nikita says
Thank you! Can you use a food processor on purée mode instead of a blender?
Ashley - My Heart Beets says
Hi Nikita, yes you can use a food processor instead of a blender 🙂
Hazel says
How much ginger paste do I use for minced ginger?
Ashley - My Heart Beets says
If a recipe calls for minced, I use the same amount of paste. Hope that helps!
Juhi says
Love your quick easy recipes
Ashley - My Heart Beets says
Thanks, Juhi! 🙂
Nettie says
This recipe was very good but next time I make it I will double the sauce.
Ashley - My Heart Beets says
Glad you liked it, and yes, you can definitely make as much paste as you’d like! 🙂
Christie says
Hi! I am trying to figure out if there is any way to get rid of those pesky fibers from the ginger once you’ve put it into the blender! I make a ginger salad dressing and I ALWAYS end up with these ANNOYING little stringy bits of the ginger fiber in my mouth! PLEASE HELP! Thank you!!
Michael Balcer says
To get rid of long fiber, cut ginger cross section like a carrot. Grind the little wheels of ginger.
My Heart Beets says
That’s a great tip – thanks, Michael!
Vanessa says
Hi. Must I peel the ginger first?
My Heart Beets says
Hi Vanessa, I recently stopped peeling ginger and it’s just fine! Fresh ginger has a thin peel so you can keep it on but if you’re using older ginger and the skin is thick then it may be better to peel. I hope that helps!
Scolii says
Is it a must to add oil coz I love ginger tea?
Carla says
You can grate fresh ginger by hand in seconds with a hand grater to add to tea anytime. Just peel the small amount and grate the amount you need and store the rest of the knob of ginger in a baggie in the fridge.
The Ginger paste with oil mostly for cooking. The olive oil is added to help preserve the fresh ginger paste.
Clarisse says
I have done just ground up ginger & put it on cookie sheet in measurements of teaspoons till it froze, & then moved those to a freezer baggie…no oil…& it kept just fine & tasted just fine. Do a little bit & see what you think! I so love having this in the freezer!!!
Ashley - My Heart Beets says
That’s a great tip! Thanks, Clarisse 🙂
ARTI ROY says
Hi..can we use it for tea, since oil added..I love ginger tea
My Heart Beets says
I haven’t tried it but you can… I personally would not because of the oil
Nora says
There are people who purposely add coconut oil to their teas. Think of the wonderful health benefits. 🥰❤
Charity Hansen says
Can you use this paste as a substitute for grated ginger and if so what would you suggest the ratio be?
My Heart Beets says
Yup! I use 1 teaspoon for a 1-inch knob but you can use 1/2 teaspoon if you prefer less ginger 🙂
Rebecca says
Hi Ashley, This looks wonderful! Quick question….How long will this keep in the fridge? Thanks!
My Heart Beets says
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 🙂
Sue R says
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.
My Heart Beets says
The chocolate molds sound like a great idea 🙂 Love freezing the mirepoix idea as well! 🙂
Ann says
Can we olive oil or veg oil instead of avocado ?
My Heart Beets says
yes, any neutral oil works 🙂
Clarisse says
I have done just ground up ginger & put it on cookie sheet in measurements of teaspoons till it froze, & then moved those to a freezer baggie…no oil…& it kept just fine & tasted just fine. Do a little bit & see what you think! I so love having this in the freezer!!!
Ashley - My Heart Beets says
Great idea! Thanks for sharing, Clarisse!