Ginger-Garlic Paste
This handy ingredient is a staple in Indian cooking. Commercial versions are available, but they often include a lot of salt, which can skew recipes. The beautiful, vibrant ginger flavor shows better in a home-made version.
Note: If you are using a power blender, such as a Vitamix, no need to peel the ginger; just wash and trim it. Less powerful blenders and food processors may leave pesky flecks of skin. This recipe can be doubled or tripled; you can make any amount as long as the 1-1-1 (ginger-garlic-water) ratio is respected. It keeps for about two weeks in the refrigerator, but it can also be frozen.
Makes a little more than 1/3 cup (about 7 tablespoons).
Ingredients
2 ounces ginger, roughly chopped
2 ounces peeled garlic cloves (about 14 medium cloves), roughly chopped
Instructions
Place the ginger, garlic and 2 ounces of water in a blender or mini chop and blend until the mixture is a smooth paste, or place them in a jar and blitz them with an immersion blender. Keep any unused Ginger Garlic Paste covered and refrigerated. It will keep for about two weeks.
Ginger-Garlic Paste
Ingredients
- 2 ounces ginger, roughly chopped
- 2 ounces peeled garlic cloves (about 14 medium cloves), roughly chopped
Instructions
- Place the ginger, garlic and 2 ounces of water in a blender or mini chop and blend until the mixture is a smooth paste, or place them in a jar and blitz them with an immersion blender.
- Keep any unused Ginger Garlic Paste covered and refrigerated. It will keep for about two weeks.