Frozen ginger paste

This simple mixture of fresh crushed Ginger is the cornerstone of many Indian recipes.

This mixture will keep for 3 days if kept in the fridge, or many months if frozen in useful sized measures.

To freeze, use spoons to measure out separate 'servings' on to a non-stick oven tray, place the tray in the freezer and then bag-up once the Ginger paste has frozen solid.

Frozen ginger paste

Teaspoon and tablespoon measures of ginger paste, frozen and ready top use.
Servings:	Servings: 18 - Makes 250 g of Ginger paste
Calories per serving:	13
Ready in:	15 minutes
Prep. time:	15 minutes
Cook time:	None
Difficulty:
Recipe author:	Chef
First published:	10th March 2013

Best recipe review Time saver. 5/5 Never be without the taste of fresh ginger again. Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 300g of unpeeled Ginger
• 3 tablespoons cold water

• 

  Teaspoon and tablespoon batches, ready to be frozen on a tray and then bagged up and frozen

• 

  250g of peeled ginger

• 

  300g of peeled ginger

Method

1. Peel the ginger using a speed peeler, 300 g of fresh ginger should yield about 250 g of ready to use ginger
2. Cut into thumb-sized pieces
3. Blend the Ginger to a paste in a food processor.

Recipe source

Idea taken from Mr Pushpesh Pant's wonderful "India": ISBN 0714859028.

See also

• Very lazy ginger

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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