Ginger Garlic Paste Recipe
Homemade ginger garlic paste is one of the basic essential condiments used in Indian cooking. It is used to impart flavor to most of the veg and non-veg foods.
Homemade ginger garlic paste is one of the basic essential condiments used in Indian cooking. It is used to impart flavor to most of the veg and non-veg foods.
- Carbohydrate 129.8125 g
- Cholesterol 0 mg
- Fat 62.0625001095574 g
- Fiber 18.2499998807907 g
- Protein 19.35 g
- Saturated Fat 9.5281700141855 g
- Serving Size 1 1 small jar (304g)
- Sodium 61.25 mg
- Sugar 111.562500119209 g
- Trans Fat 4.90521000525766 g
- Calories 1097 calories
Step-by-step
- Ingredients : 1 tbsp oil, 125 grams ginger, 125 grams garlic, â½ tsp turmeric ((or haldi / optional)), 1 tsp vinegar ((prevents green color) (organic))
Beyond the Label
The ingredient measures listed above yield a thick, highly concentrated aromatic base, but commercial jars often add water and thickeners that home methods intentionally omit. Raw alliums contain volatile sulfur compounds and reactive enzymes that dictate how these components interact during processing. Vinegar acts as an essential acid barrier, lowering the pH to prevent the enzymatic reaction that turns alliums an unappetizing blue-green shade when exposed to light.
Equipment Workarounds and Texture Control
Achieving a smooth purée without adding excess liquid requires careful management of your machinery. A standard food processor struggles with small quantities under two hundred grams because the blades spin above the low-volume ingredients without making consistent contact, necessitating a high-powered immersion blender with a tight shroud or a heavy mortar and pestle. If using a standard electric grinder, scrape down the bowl every thirty seconds to prevent friction heat from scorching the delicate volatile oils in the fresh roots.
Storage and Dietary Adaptations
Purees containing raw alliums harbor a theoretical risk of anaerobic bacterial growth if left improperly sealed at ambient temperatures, meaning the finished batch must be stored in a sterilized glass jar below 40 degrees Fahrenheit for a maximum window of two weeks. Oil acts as a surface sealant to block oxygen, though freezing the paste in silicone ice cube trays extends usability to three months without flavor degradation. Because this formulation contains strictly plant-based elements, it naturally accommodates vegan, gluten-free, and halal diets without requiring any modification to the core ratios.
