Learn how to make a ginger paste at home in just a few simple steps along with tips & tricks on how to store, and use it in recipes.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: Not specified
  • Total time: 10 minutes
  • Yield: 1 cup
  • Category: Pantry Essentials
  • Cuisine: Asian, Indian

Ingredients

  • 1 pound fresh ginger root ((about 2 cups))
  • 2 tablespoons olive oil ((optional))
  • 1/2 teaspoon salt ((optional))

Method

Prepping Ginger

  1. Wash your fresh organic ginger under running water and pat dry using a kitchen towel. Peel the ginger using a spoon or vegetable peeler. Also, remove the bruised part if any. Note: If you are using organic ginger, you can skip peeling the skin, however, I like to remove the skin as it can increase the shelf life.

Chopping

  1. Roughly chop the ginger into 1-inch pieces.

Blending

  1. Add the chopped ginger, to the blender or food processor. If desired add oil and little salt while blending.
  2. Blend the ingredients until you get your desired consistency (smooth or coarse paste). Make sure to scrape down the sides of the blender at least once in between. Note: Do not add water while blending.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.