Homemade Ginger Garlic Paste – Fresh & Flavourful

"How to Make and Store Ginger Garlic Paste – Easy & Long-Lasting Recipe (No Preservatives!)"

Why Homemade Ginger Garlic Paste is Best

    Tired of store-bought ginger garlic paste that lacks flavour and is packed with preservatives? Try this easy DIY ginger garlic paste recipe—a fresher, healthier alternative with a longer shelf life! Packed with flavour and perfect for quick cooking, it's completely preservative-free!

    I have always been someone who prefers making fresh ginger garlic paste whenever a recipe calls for it. Store-bought versions never appealed to me. However, a few years ago, when I fell sick with chickenpox and severe GI inflammation, my daughter stepped up to manage the kitchen while juggling her online classes and exams. She prepped several ready-to-use items like ginger garlic paste, curry bases, pasta sauces, and even homemade paneer. Watching her meticulous planning and execution amazed me, making me realise how perfectly she handled everything.

    Once I recovered, I adopted some of her time-saving methods, including making a batch of ginger garlic paste for convenience. At first, I noticed that the paste would turn green, possibly due to oxidation. After experimenting, I found that adding turmeric and salt prevented discolouration, and topping it with a layer of oil helped extend its shelf life. Trust me, this is one of the best Indian cooking hacks to save time in the kitchen while ensuring fresh, preservative-free flavour.

The Game-Changer

    Once I started making these ready-to-use ginger garlic pastes, there was no looking back! Now, I always keep bottles of homemade ginger garlic paste stocked up, ready to use in Indian curries and everyday cooking. It’s a total time-saver, making meal prep effortless. Plus, these flavourful and fresh pastes come with the added bonus of being completely preservative-free—pure homemade goodness in every dish!

Why You’ll Love This Recipe

• Fresh, homemade, and free from preservatives.
• Enhances flavour in curries, stir-fries, and marinades.
• Easy to store and lasts longer with simple preservation techniques.
• Saves time in everyday cooking.

Craving a quick and flavourful curry? Try this Homemade Ginger Garlic Paste recipe which can be used in recipes like Murg Makhani, Chicken Tikka Masala, Matar Paneer Gravy, Chana Masala etc.,

Homemade Ginger Garlic Paste – Quick & Easy Recipe

Recipe Overview

• Cuisine: Indian
• Yield: Approx. 2–3 cups
• Recipe Type: Condiment
• Author: SM

Time Estimate

• Preparation Time: 15 minutes

Cooking to simplify your cooking? Explore a variety of ready-to-use homemade Podi and flavourful masala powders!

 

How to Make and Store Ginger Garlic Paste – Time-Saving Kitchen Tips

Easy Homemade Ginger Garlic Paste

Ingredients for Homemade Ginger Garlic Paste

• 500 grams Fresh Ginger, peeled and chopped
• 500 grams Garlic Cloves, peeled
• 1/2 teaspoon Turmeric Powder (Optional)
• 2 teaspoons Salt
• 2 tablespoons Oil (for preservation)

 

Method - Step-by-Step Instructions

Step 1. Prepare the Ingredients

• Wash and dry the ginger and garlic thoroughly.
• Use a spoon or knife to peel the ginger skin.
• If using whole garlic cloves, peel them (or buy pre-peeled garlic for convenience).
• Ensure both are completely dry before grinding to prevent excess moisture.

*Pro Tip: Moisture can reduce shelf life, so always dry ingredients completely before blending.

Step 2. Blend the Paste

• Add ginger, garlic, turmeric, and salt to a mixer/grinder.
• Blend until smooth, adding a splash of oil if needed.
• Scrape down the sides and blend again to ensure an even texture.

*Pro Tip: Avoid adding water while grinding; oil helps with consistency and preservation.

Easy D.I.Y Ginger Garlic Paste - Fresh, Preservative-Free & Long-Lasting

Step 3. Store Properly

• Transfer the paste to clean, airtight glass jars.
• Pour a thin layer of oil on top to preserve freshness.
• Store one jar in the refrigerator and another in the freezer for long-term use.

*Pro Tip: Always use a dry spoon to scoop out the paste to prevent spoilage.

How to Store Ginger Garlic Paste for Maximum Freshness

    Best Ways to Store Ginger Garlic Paste for Long Shelf Life

• Fridge: Stays fresh for up to 3–4 weeks.
• Freezer: Lasts up to 3 months. Use ice cube trays for portioned storage.

*Pro Tip: Always use a dry spoon to scoop out the paste to prevent spoilage.

Fresh Homemade Ginger Garlic Paste – Kitchen Staple

Pro Tips & Notes 

How to Store Homemade Ginger Garlic Paste Without Preservatives

• Prevent Discolouration: Adding turmeric and salt prevents the paste from turning green due to oxidation and also extends shelf life.
• Top with Oil: A thin layer of oil on top helps seal in freshness and extends shelf life.
  
• Use Ice Cube Trays: Freezing in small portions makes it easier to thaw only what you need.
• Dry Utensils Only: Always use a dry spoon to avoid introducing moisture.

Planning a Party Menu? Use this Homemade Ginger Garlic Paste to make Tandoori Chicken or Chicken Lollipops

Preservative Free & Potent: Homemade Ginger Garlic Paste

FAQs

1) Why Does Ginger Garlic Paste Turn Green?

    Ginger garlic paste can sometimes develop a greenish hue due to natural chemical reactions in garlic. While this is usually harmless, it’s best to prevent it for better shelf life and appearance.

        Key Reasons:

• Sulphur Compounds in Garlic: React with air and storage conditions, leading to discolouration. 
• Oxidation: Prolonged exposure to air accelerates greening. 
• Acidic Reactions: Ingredients like lemon juice or vinegar can trigger colour changes (I personally don’t recommend using them). 
• Water Content: Adding water while grinding can contribute to oxidation and shorten shelf life.

        How to Prevent It:

• No Water While Grinding: Avoid water; instead, add salt for a smoother consistency.
• Turmeric & Salt: One of the common Indian cooking hacks is to add turmeric and salt, which prevents oxidation, maintains freshness and helps prevent discolouration.
• Oil Layer: Sealing the top with oil extends freshness.
• Airtight Storage: Store in a clean, dry, airtight container in the fridge or freezer.

2) Is Green Ginger Garlic Paste Safe to Eat?

• A greenish tint is usually safe, but if your paste develops a sour smell, slimy texture, or off taste, it's best to discard it.

3) Can I store ginger garlic paste without refrigeration?

• Since homemade paste has no preservatives, refrigeration or freezing is essential to maintain its freshness.

4) How much paste equals fresh ginger and garlic?

• 1 tablespoon of ginger garlic paste = approximately 1 teaspoon each of minced ginger and garlic.

Homemade Ginger Garlic Paste – Fragrant & Versatile

Time-Saving Kitchen Hack!

    Making your own ginger garlic paste is a total game-changer! It cuts down prep time while keeping that bold, fresh flavour intact. Plus, with turmeric and oil, it stays fresh for longer—no preservatives needed!

    Homemade Ginger Garlic Paste – Aromatic, Versatile & Always Ready!

Recipes That Uses Homemade Ginger Garlic Paste 

    Why stop at making this essential paste when you can put it to good use in some of the most-loved recipes on the blog? Try these flavour-packed dishes:

• Fish Tawa Fry 
• Fish 65 
• Kerala Prawn Roast
• Chicken Popcorn 
• Biriyani & Pulao Recipes
• Shahi Korma 
• Egg Kadai Masala 
• Kerala Egg Roast

Click on the links and bring out the best in these dishes with fresh, homemade Ginger Garlic Paste!

Give it a try and let me know how it works for you!

If you love time-saving kitchen tips, check out these other homemade pantry staples

• Homemade Sambar Powder 
• Instant Garam Masala 
• Quick Pepper Powder

Cooking just got easier!!!

"Gase Gase Payasam: Karnataka's Nutty Delight for Festive Feasts!"

    Gase Gase/Kasa Kasa Payasam, also known as Poppy Seeds Payasam, is a delectable dessert with roots in the rich culinary heritage of Karnataka, India. The dish finds its origins in the ancient culture, where traditional recipes were often crafted using local ingredients and aromatic spices. Poppy seeds, or Kasa Kasa, have been valued for their nutty flavour and medicinal properties in traditional Indian medicine and cuisine for centuries. Over time, this delightful Payasam has become an integral part of the auspicious festival celebrations, symbolizing abundance, fertility, and happiness.

    Kasa Kasa/Khus Khus Payasam is a luscious dessert that the tantalizes taste buds with the perfect balance of creamy sweetness and a subtle nutty undertone from the poppy seeds. The velvety texture, combined with the delicate fragrance of cardamom and the richness of ghee (clarified butter), makes it an absolute delight for dessert enthusiasts.

    Today, I would like to share with you an enchanting dessert recipe that embodies the essence of Karnataka's gastronomic heritage - Gase Gase Payasam. This sumptuous delicacy combines the subtle nuttiness of roasted poppy seeds with the creaminess of coconut milk, the sweetness of jaggery, and the fragrance of cardamom. A festive favourite, Poppy Seeds Payasam, is a symbol of joy and togetherness, perfect for celebrating special occasions with loved ones.

"Gase Gase Payasam: Karnataka's Nutty Delight for Festive Feasts!"

     Gase Gase Payasam is more than just a dessert; it is a celebration of Karnataka's culinary artistry and the warmth of its cultural traditions. As you savour each spoonful, let the flavours transport you to the heart of Karnataka, where food unites people and festivities come alive in every bite. Embrace the legacy of Gase Gase Payasam and create cherished memories with your family and friends as you indulge in this divine delight.

For Delectable Payasam/Pradhaman/Kheer Recipes, Click here ...  

• Cuisine: Karnataka, India
• Recipe Type: Payasam/Pradhaman/Kheer (Dessert)
• Difficulty: Medium
• Serves: 3-4

Time Details:

• Preparation Time: 25–30 Minutes
• Soaking Tome: 20–30 Minutes
  
• Cooking Time: 30–45 Minutes

For more recipes from Karnataka Culinary Heritage, click the link

Gase Gase Payasam - A Delightful Karnataka Dessert

"Gase Gase Payasam: Karnataka's Nutty Delight for Festive Feasts!"

Ingredients:

To Roast & Grind:

• 3 tablespoons Poppy Seeds (Gase Gase/Kasa Kasa/Khus Khus), roasted
• 3 tablespoons Raw Rice, lightly roasted
• 1/2 cup grated Coconut

For Kasa Kasa Payasam

• 1/2 cup Jaggery, grated or powdered
• 1 cup Coconut Milk (or cow's milk as an alternative)
• 1/4 teaspoon cardamom powder
• 2 tablespoons ghee (clarified butter)
• 1/4 cup broken cashew nuts, roasted
• 1/4 cup raisins, roasted
• A pinch of saffron strands (optional)
• Water

Method:

• In a pan, roast the poppy seeds on a low flame until they splutter and release their exquisite aroma. Then soak the roasted poppy seeds in 1/2 cup of water for about 20–30 minutes.  
• In a mixer or blender, combine the roasted poppy seeds, rice, and grated coconut. Grind them into a smooth paste, adding a little water if needed.
• Meanwhile, lightly roast the raw rice for a few minutes without changing its colour. Set them aside to cool.
• In a separate pan, prepare a jaggery syrup by dissolving the grated or powdered jaggery in water. Strain to remove impurities, if any.
• In a large, heavy-bottomed vessel, heat ghee over medium heat. Add broken cashew nuts, raisins and roast until they turn golden.
• Now, add the ground poppy seed-rice-coconut paste to the vessel with ghee. Sauté it on low heat until the raw aroma disappears.
• Pour in the jaggery syrup, followed by the coconut milk (or cow's milk). Stir gently to blend the flavours.
• Sprinkle the magical cardamom powder and add saffron strands for an aromatic touch.
• Let the Payasam simmer on low heat until it reaches a luscious, pourable consistency.
• Serve the Gase Gase Payasam warm, garnished with the roasted cashew nuts and plumped raisins. Share this delightful dessert with your loved ones, relishing the traditions of Karnataka as you celebrate joyous occasions together.

"Gase Gase Payasam: Karnataka's Nutty Delight for Festive Feasts!"

Notes:

• Roasting Poppy Seeds and Rice: Take care to roast the poppy seeds on a low flame until they splutter and release their captivating aroma. Similarly, lightly roast the raw rice to enhance its flavours without changing its colour. Proper roasting is crucial for achieving the authentic taste and texture of Gase Gase Payasam.
• Soaking Time: Ensure that the poppy seeds are soaked for 20–30 minutes before grinding. This softens the seeds and makes the grinding process easier, resulting in a smoother paste.
• Jaggery Syrup: While preparing the jaggery syrup, you may strain it to remove any impurities or particles for a clean and velvety Payasam. The colour of the Jaggery I used was very light and hence I got a light coloured Gase Gase Payasam.
• Cardamom and Saffron: The addition of cardamom powder and saffron strands elevates the aroma and flavour of the Payasam. Use these aromatic spices judiciously to strike the perfect balance.
• Milk Options: For a traditional touch, use coconut milk. However, you can also substitute it with cow's milk if preferred. Both options offer a creamy and delightful Payasam.
• Consistency: As the Payasam simmers, it will thicken slightly. Aim for a pourable consistency that coats the back of a spoon. If it becomes too thick upon cooling, you can add a little warm milk or water to achieve the desired texture.
• Garnishing: The roasted cashew nuts and plumped raisins add a delightful crunch and sweetness to the Payasam. Customize the garnish according to your taste and preference.
• Serving Suggestions: Gase Gase Payasam is best served warm, just after preparation, for the ultimate indulgence. However, you can also chill it if you prefer a cold dessert. It tastes equally delightful when served both ways.
• Storage: If there are any leftovers (although it's hard to resist!), refrigerate them in an airtight container. Before reheating, gently warm the Payasam on the stovetop over low heat to retain its creamy texture and flavours.

    Remember, cooking is an art, and slight variations can make each dish unique. Feel free to experiment with the recipe to suit your taste preferences and create your own masterpiece of Gase Gase Payasam. Enjoy the delightful journey of flavours and traditions with this cherished Karnataka dessert!

AMRITSARI ALOO KULCHA

      Kulcha is a popular Indian flat bread specifically from North India, It's a typical Punjabi recipe. The whole credit for this Indian bread goes to the city of Amritsar, where Amritsari Chole Bature and Naans are famous for.   It is famous in Pakistan and Kashmir too. Also, it is the most sought Indian bread next to Naan. 

     As such, Aloo Kulcha takes a special place in Indian Breads, as these popular Punjabi flatbreads are stuffed with spicy Potato Mix. These Aloo Masala is cooked in a traditional Punjabi style with Anardaana Powder, Carom Seeds, Amchur Powder, Coriander Seeds, Red Chilli Powder etc.,

AMRITSARI ALOO KULCHA

• Punjabi Chole/Amritsari Chole
• Onion Tamarind (Pyaaz Imli Ki Chutney)
• Sliced Onions with a wedge of Lime.

Can also serve it with any other Vegetarian or Non-Vegetarian Curry of your choice.

For traditional KULCHA RECIPE, Click here...

Cuisine : North Indian (Punjabi & Kashmiri); Pakistan
Course : Main Course
Difficulty : Medium
Serves : 4
Yields : 12 Kulchas
Author : SM

Preparation Time : 15–20 Minutes
Leavening Time : 3–4 Hours
Cooking Time : 20 - 30 Minutes

For more INDIAN BREAD RECIPES, Click here...

HOW TO COOK AMRITSARI ALOO KULCHA

AMRITSARI ALOO KULCHA

INGREDIENTS:

For Kulcha:

All Purpose Flour/Maida  -  3 Cups
Milk/ Water -  1 Cup
Curd  -  2 Tablespoons
Baking Powder  -  1 Teaspoon
Cooking Soda / Sodium-bi-carbonate  -  1/2 Teaspoon
Sugar  -  3 Teaspoons
Salt -  To Taste
Oil  -  3 - 4 Tablespoons

For the Stuffing:

For Garnishing:

Method:

To Knead the Kulcha Dough:

• Sieve All Purpose flour along with salt, Baking Powder and Cooking Soda once.
• Add Sugar to the flour and mix well.
• Make a well in the centre and pour the curd into it.
• Knead it into a pliable dough using enough milk.
• Finally, add oil and knead again for about 7–8 minutes.
• Cover it with a wet cloth and leave it aside for 3–4 hours.
• Before rolling them, knead it again.
• Divide the dough into 10-12 medium-sized balls and keep it aside.
  

For the Stuffing:

• Boil the Potatoes, peel and mash them.
• Add all the ingredients mentioned under "For the Stuffing" and mix well.
• Sprinkle Amchur Powder, Kasuri Methi and finely chopped Coriander Leaves/Spring Onions and mix well.
• Finally, add finely chopped Onions and Green Chillies.
• Divide the Potato Stuffing into 10-12 medium-sized balls and keep them aside.

AMRITSARI ALOO KULCHA

For Aloo Kulcha:

• Roll the dough balls into thin circles.
• Place a little Potato Stuffing at the centre.
• Bring the sides of the dough together and seal them tightly with your fingers, shaping them into a ball.
• Dust some flour and roll the dough with Potato Stuffing into a Circle.
• Then cook Aloo Kulcha in a suitable way.
  

Cooking them on a Griddle: 

* On Direct Flame:

• Heat the griddle.
• Roll Aloo Kulchas into a round or an oval shape.
• Smear oil/butter over one side of the Aloo Kulcha and roll it once again. 
• Brush a little bit of water over one side of the Aloo Kulcha and press them to the griddle.
• Invert the griddle and cook one side of the Aloo Kulcha over a direct flame to give it a tandoor like texture and flavour. 
• Flip it and then brush water over the other side of Aloo Kulcha and spread the garnish over it.
• Then cook the other side of the Aloo Kulcha.
• Follow the suit for the rest of the Kulchas.
  

* Over a Griddle: 

• Heat the griddle.
• Roll Aloo Kulchas into a round or an oval shape.
• Smear oil/butter over one side of the Aloo Kulcha and roll it once again. 
• Brush a little bit of water over one side of the Aloo Kulcha and sprinkle the garnishes over it.
• Placed the rolled Aloo Kulcha over the griddle.  Let the flame be at the high.
• Wait until the bubbles start to form over the Kulchas.
• Now lower the flame, flip and cook the other side of Kulcha. (the side with garnish) for a few minutes. 
• Follow the suit for the rest of the Kulchas. 
  

Baking them in an Oven:

• Preheat the oven to 180 Degree Celsius.
• Place the rolled Aloo Kulchas on the baking tray. 
• Bake them in the preheated oven for about 4–5 minutes. 
• Flip them and bake them again for about 3–5 minutes. 
• Remove them from oven and then brush butter over it.

NOTES:

• Sifting the dry ingredients once makes the flour lighter and combines all ingredients evenly.
• This also makes a soft, pliable dough.
• Can use water or milk to knead the dough.
• Mash the potatoes without any lumps.
• If the Potato stuffing is prepared without lumps and large pieces, the Kulchas will not break while rolling.
• Can Substitute Amchur (Dry Mango Powder) with Lemon Juice.
• Chop Onions and Green Chillies as finely as possible.
• Can avoid adding Green Chillies too.
• Using the ingredients mentioned under 'For Garnishing' is totally optional.
• Iron griddles work best to make this Kulchas. 
• Smear some fresh butter over hot Aloo Kulchas before serving. 

MILLET SWEET PONGAL/SARKKARAI PONGAL

    Those were the days when people looked forward to eating Rice.  Rice was a delicacy to the common man then, and it came to his palate only on special occasions and on festivals. Pongal is one special occasion, a four-day-long festival celebrated at the nook and corner of Tamil Nadu.  As Rice is the staple crop grown in South India, along with other local produces comes this divine dish Sarkkarai Pongal/Chakkara Pongal. Pongal is a harvest festival celebrated in Tamil Nadu to commemorate the divinity of the Sun, and its major role in agriculture and cattle rearing. Even the most poor will try to make Sarkkarai Pongal on this day with a handful of Rice.  So is the speciality of this harvest festival and the dish Pongal.

    Well, coming to recent years, where the folks have turned to eating Millets, Brown Rice etc., the age-old custom of Millet culture is steadily seeping into the kitchens through health conscious minds.  This Sarkkarai Pongal recipe is a twist given to the traditional Pongal where Millets are used instead of Rice. I have used Samai or the Little Millet in this recipe. The cooking method remains the same, with just a mild adjustment in Millet Water ratio. I felt that Pongal made with Millets turned out to be softer with a perfect melt in the mouth like texture. It was tastier than the Rice version, and obviously, a healthier version as Millets are rich in Fibre.

MILLET SWEET PONGAL/SARKKARAI PONGAL

    Though, festivals calls for indulgence and good food, as a norm I would like to prepare Pongal with Rice and Dhal. If you are looking for a twist and a healthier version, then this Millet Sarkkarai Pongal falls gently into the genre.  The cooking method is same as how we make Sarkkarai Pongal with Rice, where millet is substituted instead of Rice. Millet and Moong Dhal(Pasi Paruppu) are used to prepare this Sweet Pongal and Jaggery(Cane Sugar) is used to sweeten the dish, which gives the name Sarkkarai Pongal/Chakkarai Pongal.  Though variant methods are prevalent throughout South India, the major ingredients stick onto the above three major ingredients along with milk, flavoured with cardamoms, dry ginger, edible camphor or clove and garnished with Cashews and Raisins roasted in Ghee.

MILLET SWEET PONGAL/SARKKARAI PONGAL

 

HOW TO COOK MILLET SWEET PONGAL/SARKKARAI PONGAL

MILLET SWEET PONGAL/SARKKARAI PONGAL

INGREDIENTS:

For Samai (Little Millet) Pongal:

Samai (Little Millet) -3/4 Cup
Yellow Moong Dhal - 1/2 Cup
Water - 3 1/4 Cup
Milk - 1/2 Cup
Salt - a Pinch

Cloves - 2 Nos. (Optional)

For Garnishing :

Ghee - 1/4 Cup
Cashew nuts - 10-12 Nos.
Raisins - 3 Tablespoons

METHOD:

• Melt Jaggery with 1 Cup of Water and 1/2 Teaspoon of Ghee until the jaggery pieces dissolve completely and start to boil.
• Switch off the flame, filter the melted Jaggery to remove any impurities and keep it aside.
• Grind Cardamom Pods & Dry Ginger (if using) with a Mortar and Pestle into a fine Powder and keep it aside.
• Dry Roast Moong Dhal on a low flame for about 5 minutes until the colour changes slightly, and it turns fragrant. (Do not over roast the Dhal).
• Wash Moong dhal & Samai (Little Millet) for at least 3–4 times or until water runs clear.
  Drain any excess water from it.
• Pour in 31/4 Cups of Water & 1/2 a Cup of Milk to Samai (Little Millet) and Moong Dhal.
  Pressure Cook on a high flame for a whistle.
• Lower the flame and cook for another 2 whistles and switch off the flame.
• Once the pressure is released, open the lid. 
• Then slightly mash the cooked Samai (Little Millet) and Moong Dhal.
• Pour the melted Jaggery to the above along with powdered Cardamom and Dry Ginger Powder and mix well.
• Leave this on a very low flame until Jaggery is well absorbed into the millet and dhal mix.
• Meanwhile, heat Ghee in a pan and roast Cashew nuts until golden brown colour and Raisins fluff-up.
• Pour this onto the Millet Sarkkarai Pongal Mixture and mix well.
• Cook this on a low flame for a few more minutes until you get the desired consistency.
• Serve Millet Sarkkarai Pongal hot with a drizzle of ghee over it.

MILLET SWEET PONGAL/SARKKARAI PONGAL

NOTES:

• But dry roasting the dhal enhances the aroma and gives an even texture while cooking.
• Dry Roast the dhal on a medium flame until they are just hot to touch. (over roasting can alter the flavour of the dish)
• Adjust the amount of water as for the millet variety.
• Can substitute one cup of Water with Milk for a rich Sarkkarai Pongal
• We need the millet and dhal to be well cooked, so a bit of extra water would be needed (more than what we use normally for cooking millets). 
• Do not over boil the Jaggery mix.  We don't need to boil it into string consistency for Sarkarrai Pongal
• Adjust the sweetness to suit your taste preference.
• Adding extra ghee is strictly optional, but gives a wonderful flavour to Millet Sarkkarai Pongal/Sweet Pongal.
• Adding Dry Ginger powder is optional.
• Can also add edible camphor and cloves to Millet Sarkkarai Pongal if preferred.