This easy homemade Ginger Paste will help you save time in the kitchen and can be used in almost every dish. It is a great addition to your meal prep routine, and can be stored in the refrigerator or freezer.
Prepping Ginger: Clean the ginger under running water and wipe with a kitchen towel. Optionally, peel the ginger. Chop the ginger into small round discs.
Blending: Add the chopped ginger to a blender or food processor. Add oil and salt if using (see notes). Blend to a smooth paste.
Storing: Transfer the ginger paste to an air tight glass container. It can be refrigerated for 7-10 days. To store for longer, freeze in ice-cube trays or resealable plastic bags for 3-4 months. You can fill the bag and flatten it. It will help in easier storage and you can break off the needed amount. You can pop the freezed ginger paste from the ice-cube trays, to store in a plastic bag to save space too.
Add oil/salt or NOT: If you plan to freeze the ginger paste and want to use the ginger paste for your chai too, then skip oil and blend the ginger as is. If needed, add 1-2 tablespoons of water.Ginger Garlic Paste: You can also add equal amounts of garlic to the blender and make a ginger-garlic paste.
Get the recipe at - https://pipingpotcurry.com/how-to-make-ginger-paste/