Simple, practical, and full of everyday flavour, How to Make Ginger Paste? is a vegetarian Asian, Indian pantry essentials made with fresh ginger root, olive oil, and salt in about 10 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
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
- 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
- Roughly chop the ginger into 1-inch pieces.
Blending
- Add the chopped ginger, to the blender or food processor. If desired add oil and little salt while blending.
- 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.
