How To Preserve Ginger Garlic Paste

Constant challenge for anyone (be it the mom or the dad) who has too many things on the plate is to get organized in life and to get super organized in the kitchen. I started the new year with a beautiful weekly planner where I jot down my to-do lists, classes to take the kids, classes to attend, cub scout events and action items to complete.

I try to write realistic notes to cook ahead and freeze basic cooking ingredients like tomato paste, every day curry base, ginger paste and garlic paste. On the last week of December, 2017 when I had a short 3 days break, I spent close to 2 hours to make all the above items.

I have been using them for the last 24 days and I must tell you that it has totally saved my time in the kitchen. I reach home around 5 pm and I cook some fresh food either around that time or in the morning when I wake up. I have been serving home cooked meals all these days. Hence I wanted to write this post to encourage you all to try making ginger paste and garlic paste this weekend. I keep them separate as some dishes like chai needs only ginger and some pasta dishes needs only garlic. When I have to use both, I add a piece of each.

Let’s get to the recipe straight.

GINGER PASTE

1. I used the entire ginger and did not peel the skin.
2. Clean them well, dry it with a kitchen towel, chop into small pieces and grind to a smooth paste with little water.
3. Transfer to freezer cube tray or use a baking tray.
4. If using the baking tray, layer with parchment paper. Drop a spoon of ginger paste. It comes out as coins.
5. Freeze it over night.
6. The following day, transfer to a ziplock.
7. Release any excess air using a straw and store upto 6-8 weeks.

GARLIC PASTE

1. Peel and clean the garlic
2. Dry it with a kitchen towel
3. Grind to a smooth paste with oil. I used about 1 cup oil for 1.5 pounds peeled garlic.
4. Transfer to freezer cube tray or use a baking tray.
5. If using the baking tray, layer with parchment paper. Drop a spoon of ginger paste. Freeze it over night.
6. The following day, transfer to a ziplock.
7. Release any excess air using a straw and store upto 6-8 weeks.