Ginger is one of the most widely used ingredients in cooking, known for its spicy, warming, and slightly sweet flavor. It brightens up curries, marinades, stir-fries, soups, and even teas. But peeling and chopping ginger every time you cook can be tedious — that’s why ginger paste is such a handy kitchen essential.
Making ginger paste at home is simple, cost-effective, and ensures you always have this aromatic powerhouse ready to use.
How to Make Ginger Paste: A Zesty Kitchen Staple
Why Use Ginger Paste?
Convenience: Saves time on peeling and chopping.
Even distribution: Adds uniform flavor to dishes.
Freshness: Homemade paste is fresher than store-bought.
Versatility: Works in both savory and sweet recipes, as well as drinks.
Ingredients
- Fresh ginger root – 2 cups (washed and peeled)
Oil – 3 to 4 tablespoons (sunflower, vegetable, or olive oil)
Salt – 1 teaspoon (optional, for preservation)
Directions
- Prepare the ginger
Wash thoroughly to remove dirt.
Peel the skin with a spoon (the easiest method to avoid waste).
Chop into small pieces.
Blend into paste
Add chopped ginger to a blender or food processor.
Add oil and salt (optional).
Blend until smooth and thick.
Store
Transfer to a clean, airtight glass jar.
Refrigerate for up to 2 weeks.
Freeze in ice cube trays for up to 3 months.
Notes
- How to Use Ginger Paste
Curries & Gravies: Sauté ginger paste in oil/ghee for depth.
Marinades: Mix with yogurt, lemon, and spices for chicken, lamb, or veggies.
Stir-Fries & Noodles: Add a spoonful for a zesty kick.
Soups & Stews: Stir in for a warming, spicy flavor.
Drinks: Add to hot tea, smoothies, or detox water.
Homemade ginger paste is a simple yet powerful ingredient that saves time and boosts flavor in countless recipes. Whether you’re preparing a comforting soup, a spicy curry, or even a soothing ginger tea, this paste ensures you always have fresh ginger flavor at your fingertips.
For maximum versatility, try making both ginger paste and ginger-garlic paste — two must-haves for every home cook.
