Once you learn how to make ginger paste at home, you won't look back! Homemade ginger paste is so much better than store-bought: it's easy to make and free of any unwanted additives!
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As you know, I love ingredient prepping because it makes cooking so easy! On any given day, you'll find a stock of my flavorful green chutney, tamarind sauce, and garlic chili oil in the top rack of my fridge. They are so versatile and so handy!
Homemade ginger garlic paste is another make-ahead ingredient that I cannot do without. It uplifts the flavor of anything that I add it to: from the classic bhindi masala to the global spicy couscous salad and my one-tray Asian noodle soup.
That said, there are days when I prefer to have an allium-free meal, and this ginger puree is perfect for those days. Once you learn how to make ginger paste at home, you'll be adding it to all your favorite dishes, from curries to gravies and soups.
My homemade ginger paste is naturally allium-free and vegan. It comes together in just 5 minutes and uses only 3 ingredients. The best part? It lasts for weeks!
Is ginger puree the same as ginger paste?
Yes, ginger paste and ginger puree are the same thing and are often used interchangeably.
The only real difference is texture: ginger paste is coarser and can be made with a mortar and pestle, while ginger puree is smoother and creamier, achieved by blending in a high-speed blender. Either will work beautifully in your recipes; it simply comes down to how smooth you prefer it.
Throughout this post, I will use these terms interchangeably.
How long does ginger paste last?
Ginger paste, if made and stored properly, can last in the fridge for weeks. The key is to avoid adding extra moisture and use enough natural preservatives-in this case, salt and oil.
For best results, be sure to follow this recipe carefully and read the notes and storage section. Ginger paste also freezes well (more on that later!).
About Ginger
According to the article the amazing and mighty ginger, ginger root, a rhizome, belongs to the same family of plants as turmeric and cardamom. Scientifically known as Zingiber officinale, it has been used in Indian and Chinese cuisine and medicine for thousands of years. This spice is mentioned in Sanskrit texts dating back over 3,000 years when it was primarily cultivated to treat ailments.
Ginger, used in many forms: fresh, dried, powdered, candied, and pickled, is a common home remedy in most Indian households for treating colds, coughs, and digestive ailments.
Using fresh ginger root: When you buy fresh ginger, break it off at its "joints" and wash it well. Pat it dry, then let it air dry on a tea towel on the kitchen counter for a couple of hours.
Fresh ginger does not need to be stored in the fridge. When using it in cooking, you can peel the skin if you want, or use it with the skin on. In this recipe, I peel the ginger to give the puree a creamy color.
What is ginger paste made of?
This ginger paste recipe requires just 3 ingredients - yes, it is that easy!
See the recipe card for quantities.
- Ginger: Use fresh and not powdered or dried.
- Salt: Use what you use for your everyday cooking.
- Oil: Any neutral cooking oil or vegetable oil will work.
If you have any questions regarding these ingredients, feel free to ask in the comments section below and I will try my best to answer them for you.
Instructions
I will show you how to make ginger puree in a blender. In the section below, I have included instructions to make ginger paste without a blender.
Step 1: Prepare fresh ginger: Wash and pat the ginger dry. Peel the skin (it's okay to leave some skin on), then chop it into small pieces. Check the notes section below for more details.
Step 2: Make the ginger puree: Place the ginger pieces in a blender jar. Blend in short bursts (1-2 seconds) until the ginger resembles a coarse mince.
Next, add the salt and oil. Blend on high speed until the ginger becomes a fine puree and the mixture looks smooth.
Transfer the puree to a bowl and let it cool. Once it has completely cooled, store it in a clean glass jar. Secure the lid tightly and store it in the fridge.
For more details on storing it in the fridge or freezer, check out the section below.
Tip: Using a high-speed blender helps create a smooth, creamy paste more quickly and prevents the ginger from discoloring.
Notes and Tips
Once you learn how to make ginger paste at home, you will never want to buy it!
Yield: The chopped ginger in this recipe measures about 1 ½ cups, and the paste yields approximately 8 ½ oz. (240g).
1 tablespoon of pureed ginger is approximately equal to one inch of ginger root.
Ginger:
- If possible, wash and air dry the ginger on the countertop a few hours in advance. This is just to ensure that the ginger is not wet when making the paste.
- It's important to minimize external moisture to extend the shelf life of the ginger paste.
- Peel ginger to prolong the puree's shelf life, but it's okay if some peel remains.
To add water or not? Do not add water while grinding. The salt will draw moisture from the ginger, and the oil will aid in creating a smooth paste.
Top tips:
- Use fresh ginger. Fresh ginger should have taut skin, be juicy, and have lots of flavor.
- Make sure the ginger is externally dry. Excess moisture can cause mold to develop in the ginger paste.
- Use the amount of oil and salt specified in this recipe-these natural preservatives will help keep the puree fresh for longer.
- Using a high-speed blender helps make a smooth paste more quickly. The longer the ginger takes to blend, the more heat the blender generates, which may cause discoloration and result in a less appealing paste.
- Allow the paste to cool completely before storing it.
- Store the paste in the fridge in a clean, dry container with a tight lid.
- Take out only as much paste as you need for the recipe, and immediately return the remaining to the fridge or freezer.
How to make ginger paste without a blender
No blender? No problem! Here are two methods that work just as well.
Using a mortar and pestle: This is actually my preferred method when I only need a small amount of ginger paste in a hurry. Peel the ginger and chop it into small pieces first; the smaller, the better.
Add the pieces to the mortar along with the salt, and pound them in a circular motion until you have a coarse paste. Add the oil and mix it in well. The paste will be slightly more textured than the blender version, but just as flavorful.
Using a fine grater: Peel the ginger and grate it directly into a small bowl using the finest side of a box grater.
Add the salt and oil, and stir everything together until well combined. This method gives you a slightly wetter paste, which works beautifully stirred into soups and gravies.
Hint: Whichever method you use, remember: no water! The salt draws moisture from the ginger naturally, and the oil helps bring everything together into a smooth paste.
How to use homemade ginger puree
If you love the flavor of ginger, having a bottle of homemade ginger paste can be a game changer! It's incredibly versatile and adds a burst of flavor to any dish you add it to.
This ginger puree can be used in any savory dish you fancy. For example, you can add it to your soup, as I do occasionally with this sweet potato turmeric soup. You can also mix it into your chili for an extra spicy kick. I love adding it to curries and gravies, like in this aloo matar recipe.
When adding the ginger puree to your dish, remember that it already contains some salt and oil.
Storage
Stored correctly, this homemade ginger paste will keep for at least 2 weeks in the fridge and up to 3 months in the freezer. Here is how to do it right.
In the fridge: Allow the pureed ginger to cool completely, then store it in a clean, dry, fridge-safe container (preferably a glass bottle) with a tight lid. It will keep in the fridge for at least 2 weeks.
In the freezer: If you've made an extra-large batch of pureed ginger, you can freeze it in freezer-safe bags or ice cube trays for up to 3 months. You can add the frozen ginger puree directly to your dish when the recipe calls for it.
FAQ
Yes, this ginger paste is completely allium-free. It contains no garlic, onion, shallots, leeks, or chives. If you are cooking without alliums for health, religious, or personal reasons, this paste is a great way to add bold ginger flavour to your dishes without any alliums at all.
Ginger paste and fresh ginger are similar, but they aren't exactly the same. Fresh ginger is the raw root, full of juice and bite, while ginger paste is made by blending ginger with a bit of oil and sometimes salt. The paste is more convenient for quick cooking and adds a smooth, consistent flavor to dishes. However, fresh ginger has a stronger, more vibrant taste and texture, which might be preferable in some recipes. So while they can often be used interchangeably, the choice depends on the dish and your preference.
Ginger paste, when stored properly, can last for up to 2 weeks in the fridge. The key is to keep it in a clean, dry, fridge-safe container with a tight lid, which helps preserve its freshness. If you've made a larger batch, you can freeze the ginger paste in freezer-safe bags or ice cube trays, where it will stay good for up to 3 months. Just remember to allow the paste to cool completely before storing, and you'll have a handy flavor boost ready whenever you need it!
You can make ginger paste without a blender by using a mortar and pestle or a fine grater instead.
See the dedicated section above for step-by-step instructions for both methods. The result is just as flavorful, and in some cases even quicker for small amounts.
Using ginger paste over fresh ginger comes with several benefits, especially if you're short on time or prefer convenience.
- It is incredibly easy to use: just scoop and add it directly to your dish.
- It blends more smoothly into sauces, marinades, and curries.
- Since it's already prepared, it makes cooking quicker and easier.
- And the biggest bonus is that it stays fresh for weeks in the fridge.
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📖 Recipe
How to Make Ginger Paste: No Garlic, 5 Minutes, Lasts for Weeks!
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Ingredients
Equipment
Instructions
- Wash and pat the ginger dry. Peel most of the skin, then chop it into small pieces.
- Place the ginger pieces in a blender jar. Blend in short bursts (1-2 seconds) until the ginger resembles a coarse mince.1 lb (~225g) fresh root ginger
- Next, add the salt and oil. Blend on high speed until the ginger becomes a fine paste and the mixture looks smooth.4 tablespoons neutral oil, 1 teaspoon salt
- Transfer the puree to a bowl and let it cool. Once it has completely cooled, store it in a clean glass jar. Secure the lid tightly and store it in the fridge.
Nutrition
The nutritional information is calculated using an online calculator and is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionists' advice. Changing the quantities and cooking technique will alter the nutritional calculations.
Notes
- If possible, wash and air dry the ginger on the countertop a few hours in advance.Â
- It's important to minimize external moisture to extend the shelf life of the ginger paste.
- Peeling the ginger also helps prolong the puree's shelf life, but it's okay if some peel remains.
Alternative quantities provided in the recipe card are for 1x only.
Our content aims to be informative and educational, but it should not replace professional medical advice. Since manufacturing processes can vary and cross-contamination is possible, it's essential to verify product labels and allergen information. Make sure all ingredients align with your specific allergies. As readers, you bear the responsibility for ensuring allergen safety when buying or consuming foods.
Radha says
I love making everything from scratch. For sure making this ginger puree helps in saving time. This is a very useful and from now on I am making it.
Padma Kumar says
I am so glad that you find this useful. Looking forward to you making it soon.
Seema says
This is an essential ingredient in Indian cooking. I am so glad you elaborated on the freezing methods.
Padma Kumar says
Thank you Seema!
Jess says
Love how easy this recipe is!
Padma Kumar says
Thank you Jess!
Padma Kumar says
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