How to make Ginger Paste

Scooping out homemade ginger paste from a jar using a spoon.

How to make Ginger Paste

Enhance the depth and flavor of your meals with fresh ginger paste, a versatile ingredient that can elevate your culinary creations. In just 10 minutes, you can make adarak paste at home, making it a must-have in any kitchen. This time-saving hack is both cost-effective and convenient. Discover how to make, store, preserve, and use ginger paste in everyday cooking to bring a burst of freshness to your dishes.

Course kitchen basics

Cuisine Indian

Prep Time 5

Cook Time 5

Total Time 10

Servings tablespoon

Calories 20.73kcal

Author Priya Lakshminarayan

Equipment

Blender

Ingredients

1 lb fresh organic ginger
½ cup neutral vegetable oil
½ teaspoon salt
½ cup water

Instructions

Wash the ginger under running water to remove all the dirt and mud deposits.
Pat them dry. If you want to peel the skin, then now is the time to do it.
Roughly chop the roots. Do not keep the chunks too big. Chef tip - The smaller you chop them, the easier it will be to grind them.
Transfer to a blender jar. Add salt and oil.
Blitz to make a smooth paste. Add water to facilitate blending. Stop at intervals and using a flat silicone ladle mix it up from bottom to top, to ensure even grinding. Do not forget to scrape down the sides of the blender when doing so. Make ginger paste in batches depending upon the size of your blender. Be patient, it will take some time depending on the speed of your blender.
When done, the paste should look smooth. There should be no chunks left.
As an additional step, transfer the ground adrak to a plate. Check if there are any chunks left behind, using your hands. Crush them with a mortar and pestle. Do this if you prefer a smooth consistency without any bits.
Store it in a clean dry jar in the fridge and use it for a month. Freeze the rest in ice cube trays or ziplock bags for later use. Use it in recipes as needed.

Notes

To remove the long fibers from the ginger, slice it crosswise like a carrot. Then grind these small rounds. Alternatively, you can use baby ginger, which has less fiber. Start with a minimal amount of oil and water. If it grinds well, avoid adding more. The given proportions are just guidelines. You can skip adding salt if preferred.

Use a high-speed blender to achieve a smooth paste with no chunks. If the paste is too watery, add more adrak to adjust the consistency. Fill ice cube trays with freshly pureed ginger using a tablespoon to ensure even distribution. BTW, if you don't wish to refrigerate or freeze, make fresh ginger puree as you need.

Nutrition