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Quick homemade ginger garlic paste without oil stored in jar | fresh ginger garlic paste for everyday cooking

Quick Homemade Ginger Garlic Paste Without Oil

Quick homemade ginger garlic paste without oil made in just 10 minutes using a mixer grinder. A fresh small-batch method perfect for everyday cooking.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 14 tbsp
Course: Cooking Basic, Cooking Basic / Condiment
Cuisine: Indian
Calories: 10
Ingredients Equipment Method Notes

Ingredients
  

  • 200 gms garlic cloves with skin
  • 100 gms ginger peeled and sliced
  • 2 –3 tablespoons water

Equipment

  • mixer grinder

Method
 

  1. Wash the garlic cloves thoroughly. In this traditional method, the garlic cloves are used with their papery skin.
  2. Peel the ginger skin and slice the ginger into small pieces.
  3. Add the garlic cloves to a mixer grinder and grind them slightly. Then add the sliced ginger and grind everything together until it becomes a smooth paste. Add 2–3 tablespoons of water if needed to help the grinding process.
  4. Transfer the freshly ground ginger garlic paste to a clean airtight container. Leave the container open for a few minutes because the paste may be slightly warm after grinding.
  5. Once the paste cools down, close the lid tightly and store it in the refrigerator.

Notes

  • This paste is best used within 10–15 days when stored in the refrigerator.
  • Always use a clean dry spoon when taking the paste to maintain freshness.
  • Fresh paste gives a stronger flavour compared to paste stored for several months.