How To Make Ginger Garlic Paste | The Bombay Chef - Varun Inamdar | Basic Cooking

Ginger-Garlic paste is used regular in Indian cooking. So with The Bombay Chef, learn how to make ginger garlic paste at home in quick and easy steps only on Rajshri Food.
Ingredients
ginger
garlic
water
oil
Method
Roughly cut the ginger.
In a blender add chopped ginger, garlic and water.
Grind it into fine smooth paste.
Give it a nice mix.
In a pan add some oil and heat it.
Add the paste into the pan and give it an even mix and keep on low flame.
Keep stirring constantly.
Host: Varun Inamdar
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[@michaeladove7269]

Thank you for this tutorial! I'm in the U.S. and I'm Vegan, so most of the kind of food I eat is Asian. I'm always looking for videos that teach the basics of Indian foods, it can be very confusing and difficult, mainly for the simple fact of India being huge and Indian food varies so much depending on where it's from, but I love it all! :D

[@michaelbalfour3170]

Im in the U.K. and vegan, I totally understand what you mean about the food being confusing, it is literally the hardest cuisine to crack and its my favourite too. Stuff on the basics is important and is never easily acquired knowledge even with the whole internet at your disposal.

[@michaelbalfour3170]

​@Galactic Pot-Healer thanks for the concern but I am already aware of the problems with oil. Often the recipes I make contain no oil or at best a couple tablespoons but when I want to do authentic food like tadka dahl I opt for the proper amount of oil to make a much more special dish.

[@michaelbalfour3170]

@Galactic Pot-Healer Tell you what, if you do perfect that vindaloo, I would be interested in a video on how to make it! Love a vindaloo and even a phal. You are right though all the best stuff will kill you otherwise I'd be eating a block of artisan vegan cheese every night.

[@berealbeyou1314]

i evn watch ur videos on get curried...they just make my mouth watering n finally i prepare thm n eat happily.....

[@thenotsolittlethingsthenot5102]

Simple and to the point.Thank you for the video

[@divyamehta2141]

Such a awesome... I want this method..thanku chef

[@sarana55]

Thanks! This guide made it so much easier than the original recipe I had!

[@SajidKhan-jg8bk]

Great presentation, thanks much!

[@princess_vanilla270]

Best video ever!!! Thank you so so so much!!!

[@sharons388]

very helpful video.. Nobody explains such basic stuff..Thanku chef😊👍

[@julimartis6442]

very well explain thank you chef

[@lydiabukachi5246]

Thank you, I needed this

[@mohanmenon2066]

Great chef

[@janetmackinnon3411]

Very clear. Thank you..

[@kavya869009]

extremely helpful varun.

[@severinepereira4633]

Hi chef, simple way in explaining the recipe with a cool smile. Keep going

[@jishnishana]

Thank you sir😊👍

[@varshaganjawalla5359]

Really helpful 👍👍👍

[@nasreengangani5864]

Thnx 4 proportion n frying method.

[@ushapillai6471]

It's very useful tips. I love this channel

[@mamtanagmule]

thanks for proportion n pan frying method👍👌

[@CraftsAndMoreChannel]

Very nice Varun. Very helpful recipe 👌👌😍😍

[@seemakrishna3798]

thanks for sharing

[@neenanorto3399]

A very , very huge thank you 🙏🏽🙏🏽🙏🏽🙏🏽🙏🏽🌺🌺🌺

[@kirthijujjavarapu3882]

Nice video thanks a lot

[@gokzilla]

Thank you for the video

[@roshaniagrawal3276]

Your way of explaining the recipe is really very nice.....

[@motomarmot6544]

Thank you for the video. I watched other videos they dont give you the ratio like you did. Much appreciated.

[@psylent_luvher6110]

I like that smile of yours at the end😂😂😂😂

[@HalfLatinaJoy86]

Thank you!

[@paulhatcher8450]

Thanks man 👍🏿

[@DGI300]

Thank you so much!

[@swarnafernando9316]

Thank you so much.

[@estherng6496]

Thank you sir for the ginger garlic recipe 🙏.. you have a cute smile😀

[@muhammadvp9740]

that was superb!!!!!!!!!!

[@veenajacob735]

Thank you so much 😊

[@sunilbhargav1469]

helpfull

[@khushiyadav9530]

Thanks for telling the correct proportion 😊

[@zareenbeeess4783]

Thank you for sharing how to make ginger garlic paste sir Chef ❤️🥰

[@nagugaonkar2242]

Thank u bro

[@frr1107]

Great video, I‘ll try the recipe tomorrow :)

[@briandavid5668]

good vid easy simple and no salt ok for same day use thanks.

[@nasreensirsangi4866]

Thank u

[@shamanbelliappa5171]

Thank you

[@emergency.jergens]

thank you

[@saw-alone-man6150]

Thank you . I made my into hash brown . I didn’t have green chili paste . So I made red chili paste from chili powder and ketchup. I used flour instead basin since couldn’t afford it . But thank you again for great recipe

[@nikhildubey85]

nice one..

[@wanyanajesca7243]

Thanx

[@radiationshepherd]

Thanks

[@caimiscooking]

unique way to wear a ring... thanks for sharing..

[@user-tb3gp2wd7w]

Great.
😊 thanks.from iran❤

[@TheKash2k]

thanks @ chef Varun for sharing the trick to increase the shelf life of this paste and yes again the details of proportion etc are helpful as always😇😁👏

[@rgruenhaus]

TH-cam channel Subbucooks has a recipe for this that lasts about 6 months

[@suryatiwari2274]

It's good

[@nareshsamrat4064]

Ginger garlic paste that taste are different...🤤🤤🔥🔥

[@ggutz3100]

What a friendly face and awesome attitude.

[@jyotivyas9286]

My All Time Favourite Basics...GingerGarlic Paste ...Mmm..✌️😛😋💆👌🔥😍🤩🙃 Yummy💓💞💐🌹🌊🌀🌊

[@nasimbehdin4778]

Adding roasted cumin seeds and cinnamon while grinding the paste gives very good flavour to the food

[@germanyvlogs304]

Very nice video 🖒☺

[@nirmalabachwani1137]

Nice👌bhai

[@umarfahrurozi5138]

Thankyou chef.. i will make a briyani with ginjer garlic

[@kamnathakur9236]

hi varun...shud we normally refrigerate it or deep freeze it...pls share ginger chilli paste too

[@brd8764]

This is the real masala can spring onion in this make it look nice and feel better in taste and can be used in Italian aunthentic recipes thus..

[@KayBudh]

There is no point in adding water and then frying to burn the water content. 'Coz in frying strong flavours are lost! So when it's added to any recipe it wouldn't give exact flavours. Better it is to grind with some warm oil or pour some hot oil after grinding it to a fine paste. Indeed refrigeration is the best way.

[@KayBudh]

Yeah

[@nikhildubey85]

nice info

[@komaljadhav8137]

In less quantity I store ginger garlic paste ....grind without add water for 1 month ..

[@121ramnik]

👍

[@snehalatha6845]

I always grind my ginger garlic past without water with some salt and oil in it...that's all... actually, there's no need of adding water...

[@ychawanchawan3488]

thank u chef dis video was very much needed for me since long time👌👌🖒

[@user-hl9tf6um9k]

🎉

[@shwetaarya3622]

Very thoughtful of you to share this recipe!

[@user-hl9tf6um9k]

True

[@PYRAMIDHEAD1051]

Good recipe. Thanks for sharing with us.
Preservatives added in packed or tinned food items will hamper good bacteria in your gestro-intestinal tract.
We have to go back to our grandmother's way of cooking tasty and healthy food.
Cook and eat homemade and stay healthy.

[@HumbleFamilyTravels]

Great video and personality. I feel like we could be friends.
One question, can you freeze the end product?

[@priyankaraikar7997]

I will surely try this out... let's c how it works.. thanks Varun..

[@saranpun7192]

Hi chef,
thanks for such an informative video. Just wanted to know, will heating decrease the mixture's strength and nutritients?

[@manjulahiremath6460]

tq u so much

[@shamakhan5535]

i

[@kamalchheda1544]

plz show a video on eggless pumpkin pie

[@danielwatson6529]

2:1 ratio - awesome thank you

[@RingZero]

You don’t have to be precise, enjoy the paste. Do add some vinegar while grinding, it lasts more and provides pickling of the paste which is extra savory 👍🏼

[@nanimys]

@@RingZero why vinegar if you don't add water? I mean, vinegar usage is there any specification?

[@sheetalkhidake8587]

very helpful thax..
can u just suggest how to store coriander and mint leaves?

[@ramansandhu2778]

❤️

[@jessiepereira1387]

Please do not keep the pan handle facing you. By mistake you will touch the handle and it will over turn and disaster.
Turn the handle on one side. I have experienced the burns. So take care.
Your pan frying method is great. 🙏

[@rajbir8443]

Bhai hi, mein aap ki sabi vedio dekhi hai, nice vrdios, bhai kissi vedio mey bataya Gaya tha ki Sodium Bezoate ko as presevative ke taur per use kar saktey hain. Mein appne sauses aur garlic paste mein sodium Benzoate ka use karna chata hun, sodium Benzoate ki quantity bhul gai ki kis ratio mein dalana chahiye. I look forward to you for advise. Please guide ki by weight kitini percentage ratio dalana chahiaye per Kg.I shall be grateful.
Regards

[@lalamuhammad6085]

Thank you so much for this tutorial. I am from Indonesia. I love your smile at the end. Btw i was shocked when I saw you bhai, you are very similar to the travel agent in the film Bajrangi Bhaijaan 😁

[@user-hl9tf6um9k]

Haha😂

[@tonybr2469]

Your all chefs and experts I take it .?

[@zehrazaidi377]

Can we freeze it?

[@user-fi7eh5yj3r]

Brother how long I can store the paste

[@marcus9x9]

Hi, did you use a blender to grind it?

[@drsabari8106]

In herbal medical science ginger shud not b used with its skin.. U r right

[@berealbeyou1314]

hello rajshri..................i need more basicsss.......i m a student studyng in china....plzzzzz

[@ARUNISALLINONECHANNEL]

Add salt and turmeric while grinding instead of adding water it will turn green.

[@dwighteliottezacarias8326]

What oil did you use my friend?
Thank you

[@biendereviere]

Could you also freeze this paste in ice cube trays to keep it even longer?

[@FarmanaliMalik.1]

Bhai mixer main kotne ke ilawa bhe kotne ka tarika bata lo dear please 🙏

[@l.b.603]

Can I freeze this in small cubes to increase shelf life?

[@SidharthMishra99]

Most importnt is garlic is twice of ginger.
For 1 small piece of ginger two binded piece of garlic

[@ashe3797]

Hi, can I know appropriate portion of the oil to the ginger?

[@derrickgordon5314]

I see the ingredients for this, but I need the measurements. Would love to make it, but in smaller batches. As I don't use often and don't want to waste it. Thank you for your assistance.

[@FlawlesZMa]

I wonder if the last step with heating the paste with oil takes away some of the nutrition as heating up usually do? and what about the flavour ? I have heard adding a little turmeric to the paste will also prolong the storage time.

[@rgruenhaus]

Like stated on the recipe for this at the subbucooks channel

[@hemanisharma9276]

can we add chillies also..

[@robertojr.villarna2517]

chef can I use this as marination for my fried chicken?

[@DeanRendar]

I wanna use this in a squeeze bottle like ketchup as a condiment on fancier sandwiches now, what does it go good on cold as a topping alone? Im thinking a lean chicken on a hearty bread with all the veggie fixins'

[@bhamini76]

hey = how come there are not stringy things - when i made it was? pls assist

[@manavaundhkar5874]

How to make a Zeera RICE PLZ drop a Vedio if its worth

[@nathaliebazinga]

What's the optimal shelf life for this?

[@rekkhar8766]

Can this be frozen?

[@umklf]

Hi.. how much oil have you use? And how much ginger and garlic have you used? Thanks

[@krittikakirtania8755]

Can i store it?

[@sidapolinario]

where do you normally use this combination? poultries?