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Ginger Paste

5 Minutes to homemade ginger paste
Course ingredient
Cuisine pakistani, indian
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 cup
Calories 737kcal
Author Sarah Mir

Equipment

  • 1 mini blender

Ingredients

  • 1 cup sliced ginger (washed, unpeeled) 140g
  • ⅓ cup neutral oil - vegetable or olive

Instructions

  • Combine your ginger slices and oil in a mini blender and puree till smooth, adding a little extra liquid if necessary.
  • If your blender is not very powerful then add half the ginger and all of the oil and puree. Once smooth then add remaining ginger.

Notes

  • If you want to use water for the ginger paste you absolutely can, just freeze what you aren't using within the next two weeks. 

Nutrition

Calories: 737kcal | Carbohydrates: 17g | Protein: 2g | Fat: 75g | Saturated Fat: 6g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 47g | Trans Fat: 0.3g | Sodium: 12mg | Potassium: 398mg | Fiber: 2g | Sugar: 2g | Vitamin C: 5mg | Calcium: 15mg | Iron: 1mg