Easy Ginger Paste

We absolutely love ginger, but we don’t particularly enjoy peeling and mincing ginger every time we need to add some to a dish. We recommend making this ginger paste to save some time throughout your meal prep.

a piece of ginger

What is ginger paste and why should I make it?

Ginger paste is really simple to make: it’s just ginger and oil minced together. Since there are so many recipes calling for ginger, this paste really saves some time while prepping your meals.

We prefer to make it rather than buy it since it’s so easy and quick to make, and it’s definitely more flavorful than storebought ginger paste.

Even though it’s quite common to make ginger and garlic paste, it’s also good to keep some ginger paste and garlic paste separately from each other since so many recipes call for just garlic paste or just ginger paste.

Oil

For this paste, we use vegetable oil, but you can use any neutral-flavored oil, such as grapeseed oil, canola oil or sunflower oil. We need to use a neutral-flavored oil for the paste so as not to overpower the ginger flavor in the recipe.

How much ginger paste should I use in my recipes?

We use one teaspoon of ginger to substitute a small knob of ginger. In fact, we freeze our ginger paste in roughly one teaspoon amounts. However, you can use less depending on your preferences e.g. ½ teaspoon.

How long can I store the ginger paste in the fridge?

You can store the ginger paste for around 5 days in the fridge. If you’re making this in bulk, we recommend that you freeze the ginger paste in icecube trays so that you can pop one out whenever you need to add some ginger paste to your cooking.

How long can I store the ginger paste in the freezer?

You can store the paste for around 6 months in the freezer - this is our preferred method of storing paste. Use an icecube tray to freeze your ginger paste.

Do I need to peel my ginger?

No, this really depends on personal preference. We prefer to peel the ginger for our paste.

Easy Ginger Paste

We absolutely love ginger, but we don’t particularly enjoy peeling and mincing ginger every time we need to add some to a dish. We recommend making this ginger paste to save some time throughout your meal prep.

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Cuisine
Indian

Servings
30

Calories
7 kcal

Prep time
10 minutes

Cook time
0 minutes

Total time
10 minutes

Ingredients

  • 7 ounces peeled ginger
  • 1 teaspoon vegetable oil

Instructions

  1. Store your ginger paste in an airtight container. If you’re freezing your ginger paste, freeze the paste in an icecube tray (roughly 1 teaspoon for each use).
  2. Save some time with peeling ginger: use a potato peeler to peel the skin off your ginger. To get to those hard-to-reach places, you can also use a teaspoon to scrape off the last bits of skin.

Notes

  • Save some time with peeling ginger: use a potato peeler to peel the skin off your ginger. To get to those hard-to-reach places, you can also use a teaspoon to scrape off the last bits of skin.

Nutrition

  • Calories 7 kcal | 
  • Carbohydrates 1.2 g | 
  • Protein 0.1 g | 
  • Fat 0.2 g | 
  • Saturated fat 0.1 g | 
  • Cholesterol 0 mg | 
  • Sodium 0.9 mg | 
  • Fiber 0.1 g | 
  • Sugar 0.1 g |