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Ginger Garlic Paste

Aug 17, 2020 · Leave a Comment

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Ginger garlic paste with some whole garlic in the corner

This extremely easy, three ingredient ginger garlic paste will add so much flavor to your Asian or Indian inspired dishes. Homemade is so much better than storebought!

When it comes to adding lots of flavor to a curry or a stir fry dish, ginger garlic paste is often a key component. Ready made ginger garlic paste can usually be found in the exotic food section of most supermarkets. You shouldn’t buy it though! Why?

Why is homemade ginger garlic paste so much better?

Let’s face it, everything homemade is so much better, and this is no exception.

The paste is just so easy to make, and requires only three ingredients so you have no excuse!

It’ll keep for at least a couple weeks in the fridge, and for up to six months in the freezer.

The flavor is much more intense and tastes fresher than the jarred stuff.

There’s also a minimal amount of oil in this, and the storebought version will most likely have much more oil in it.

What do you need to make this paste?

whole ginger and whole garlic and oil in a small bowl

Fresh ginger, peeled and sliced for easier blending

Peeled garlic cloves. Want a hack to easily peel garlic cloves? My husband swears by this shaking a head of garlic in a jar trick.

Equal amount in weight of ginger and garlic, so this makes for an easy ratio to tweak.

1-2 tbsp of vegetable oil.

How to make the paste?

peeled garlic cloves and ginger

All you need to do is blend the ingredients together with a food processor or blender, while drizzling the oil in until combined. I’d start with one tablespoon of oil, but if you feel the texture of the paste is still a little dry and not smooth enough, add the second tablespoon. That’s all you need to do!

Feel free to use the paste immediately in the recipe of your choice, or store for later.

How to store leftover ginger garlic paste:

Store tightly covered in a jar in the fridge for up to two weeks. Use a clean spoon to remove any ginger garlic paste so you don’t contaminate the jar.

You can also freeze in handy individual cubes, keep the cubes in a sandwich bag, and store in the freezer for up to six months. This is a great trick to have some on hand whenever a good recipe comes along.

What to use ginger garlic paste in:

I think the flavor lends itself perfectly to most Asian, Southeast Asian or Indian dishes.

You might try adding a spoonful to the sauces in the following dishes:

Prawn Biryani

Vegan Cauliflower Curry

Thai Green Chicken Curry

Garlic Honey Prawns

Instant Pot Beef and Broccoli

Instant Pot Orange Chicken

ready ginger garlic paste in a small bowl

Ginger Garlic Paste

Farah Abumaizar
An easy homemade ginger garlic paste that you can use in a multitude of recipese
Print Recipe Pin Recipe
Prep Time 5 mins
Course Side Dish
Cuisine Asian
Servings 4 people
Calories 31 kcal

Equipment

  • Food processor or blender

Ingredients
  

  • 4 oz ginger, peeled and slice 112g
  • 4 oz garlic, peeled 112g
  • 1-2 tbsp vegetable oil as needed

Instructions
 

  • Place the ginger and garlic in the bowl of a blender or food processor. Pulse to combine, drizzling in 1 tbsp of oil to help it turn into a smooth paste. Add the second tablespoon if needed to get more of a smooth consistency.

Did you make this? Tag @everylittlecrumb or hashtag #everylittlecrumb and I’ll share your images!

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Ingredients:

2 cups digestive biscuit crumbs (200g)
1/2 cup butter, melted (113g)
1 cup semi sweet chocolate chips (150g)
1 cup butterscotch chips (150g)
3/4 cup chopped walnuts or pecans (100g)
1 cup sweetened shredded coconut (signature select)
1/2-2/3 container sweetened condensed milk (400g container)

Method:
1. Preheat oven to 180C. Mix the biscuit crumbs and melted butter until well combined, then press into a parchment paper lined 9x13 inch pan.
2. Layer by scattering the chocolate chips on top of the biscuits, followed by the butterscotch chips, the walnuts, then the shredded coconut. Evenly drizzle the condensed milk on top.
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Ingredients:
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Method: 
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#cakephotos #layercake #chocolate #ganache #foodblog #instayum #yummy #bakery #foodporn #foodtographyschool #foodphotography #slice #delish #foodfluffer #damnthatsdelish #nachos #tortilla #tortillachips #partyfood #chipsandsalsa #mexicanfood #gamenight #sheetpan
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Beetroot Hummus:
1 roasted beetroot (ready roasted, or roast a whole beetroot in a 200 C oven wrapped in foil for 1 hour or until tender) You can also get the ready cooked ones to save time!
1 can chickpeas, rinsed and drained
2 garlic cloves minced
Juice and zest of one lemon
1/4 cup olive oil
2-3 tbsp of tahini
big pinch salt and pepper
1/4 tsp ground cumin

Blend all ingredients in a blender until well mixed and creamy. If you want it looser, add a little more olive oil at a time. Store in fridge until ready to use.

Labneh Dip:
250 g Labneh
2 170g containers of Laban (yogurt)
1 pack dry vegetable soup mix, no noodles.

Mix all ingredients together until creamy and smooth. Store in fridge until ready to use.

Assemble your platter with the chips, crackers and veggies of your choice. Enjoy!! 
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For the kafta:
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1/2 lb ground lamb 250g
1/2 onion grated or pulsed in food processor
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1 tsp salt
1.5 tsp seven spices or all spice
1/2 tsp cinnamon powder
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4-5 large pita breads
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INSTRUCTIONS
 
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-Serve warm, preferably drizzled with pomegranate molasses, with a side of yogurt or a simple salad.

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