Homemade ginger garlic paste, how to make ginger garlic paste at home and a simple peas pulao recipe with it. Stepwise photos for beginners.
Ginger garlic paste can be freshly prepared at home instead of buying at stores.
Using it in a pulao gives best flavor since it is fresh and homemade. Check out my No onion no garlic peas pulao recipe in my website.
Make at home
I used to buy ginger garlic paste in the stores, after I started cooking . My parents side and in-laws side still wont use Ginger garlic paste in any of their cooking😮
Even if I cook for them using it, I use it carefully that they wont know that smell 😦.
I used to buy a famous brand in Mustafa where I do my monthly groceries shopping.
Then one fine day I could not find that and I was skeptical in buying/ trying the other brands.
Then friends suggested this and that and hooked on another brand, again that too disappeared!😰
It always happens there, suddenly the usual brand they keep will disappear and another new one will be there!
The problem is, that’s the only shop where I do the shopping. You may wonder why I didn't tried at home.
Well ,every one needs a good reason to start something new right?!
I am first of all lazy, the second thing is I tried once or twice and I don't know where I went wrong, the ratio or what, but it dint smell good!
- I use slightly more garlic than the ginger measure.
- Using oil eases the grinding process as well as preserves the paste longer.
- Adding turmeric not only looks good in color but it is also added goodness.
How long can we store Homemade ginger garlic paste?
In fridge, if kept in a good place where it is colder (not door) it will be good for 3 weeks (I have not stored more than that).
In freezer, you can store upto 3 months.
homemade ginger garlic paste
Equipments (Amazon Affiliate links)
- ¾ cup Ginger chopped roughly
- 1 cup Garlic flakes Big variety
- ¼ teaspoon Turmeric
- 2 tablespoon Oil
- Wash ginger firstly and peel the skin.
- I get big palm size ginger, so I use the vegetable peeler and just peel the skin of ginger. You can use a spoon or a paring knife to scrape the skin.
- After that peel garlic ( I took 3 whole bulbs)
- Take ginger, garlic, oil and turmeric in a blender.
- Grind to a smooth paste. Don’t use your hands to mix at any time while grinding, use spoon/ silicone spoonula.
- Transfer the paste to clean air tight containers and store in refrigerator. You may use up to 3 weeks if you handle well.
- Use always clean spoon.
- Never let your hand touch the insides of the mouth of the bottle while you scoop the GG paste. Other wise it will ruin and turn black in the sides.
- Take out of the fridge only when you need and keep back immediately after you use!
- Turmeric and oil gives a good colour as well as they serve as natural preservatives too!
1. Wash ginger firstly and peel the skin.
I get big palm size ginger, so I use the vegetable peeler and just peel the skin of ginger. You can use a spoon or a paring knife to scrape the skin.
After that peel garlic ( I took 3 whole bulbs)
Take ginger, garlic, oil and turmeric in a blender.
2. Grind to a smooth paste. Don’t use your hands to mix at any time while grinding, use spoon/ silicone spoonula.
Transfer the paste to clean air tight containers and store in refrigerator.
You may use up to 3 weeks if you handle well.
And now a simple recipe that you can find everywhere ,still I am posting 🤓:
|Basmati rice||1 cup|
|Ginger garlic paste||1 tsp|
|Salt||as per ur taste|
|Water||1 & ¼ cup|
|Oil+ Ghee||2 tblsp|
|Pattai /cinnamon||1 inch piece|
|Jeera/Shahi jeera||1 tsp|
- Soak the basmati rice for atleast 10 minutes.Slice the onion and slit the green chillies. Heat a cooker, add oil+ ghee, temper with the items given under to temper table. Add the onion,green chillies and reduce the flame and fry for a minute (Onion should not change its colour).Add the ginger garlic paste and again fry for a minute.Add the peas(I used frozen) and fry in low flame for 2 minutes.
- Add the soaked rice,salt and water and mix well.Let it boil and then close the cooker and reduce the flame to low and cook for 10 minutes. Or give 2 whistles in medium flame.Let the pressure get down by itself and then fluff carefully and serve hot with any rich gravy or simply dal or subjis.
I served with Cauliflower subji.
This is very simple yet delicious rice,you can use your imagination and add more spice to the dish!
- Never fry the onions and ginger garlic paste in high flame or till burnt,which will give a dull coloured pulav!
- You can also use thin coconut milk in place of water,which enhances the taste.
- Mint and coriander leaves 2 tablespoon can be added after opening the cooker.
- Do not stir when the pulao is hot after opening. It will break the rice. Just carefully fluff the rice by turning it from bottom to top once or twice.