How to make an aromatic Ginger-Garlic Paste
This fragrant paste is one of the fundamentals of Indian cooking. Used in a large number of Indian recipes the Ginger-garlic paste is the Indian cook’s constant companion.
- Vegetable peeler
- Cutting board
- Mixer grinder (chutney jar)
- Bowl or jar for storage
You will need:
To start making ginger-garlic paste first peel the garlic cloves. You can do this by hitting the heads of the garlic on a hard surface. This will loosen the peel and you will be able to remove it easily.
- You can also chop up your garlic or leave it whole for grinding depending on your preference.
- Take an equal amount of ginger and peel it using a vegetable peeling. When the ginger stems are very young you can peel them using a spoon too. This will preserve more ginger flesh.
- Pat the ginger dry with a paper towel or clean kitchen napkin. Roughly cut the ginger into smaller pieces.
- Now simply blitz the ginger and garlic in the chutney jar of your mixer grinder. A liquid jar will not be able to give you the fine paste that you require and you may have to water it down.
- After a few blitzes, you should open the mixer and check on your paste. Scrape down the sides and blitz it again until you have a smooth, aromatic paste. And then you’re ready to use.
- This paste, without any additions, should be used immediately.
- If you have added any water while making the paste it should not be stored as the water accelerates the rate of decay in the paste.
- To store the paste you should use some preservatives such as oil and salt.
- When adding salt you may even roast the salt slightly on a dry pan to remove any moisture. Add in a teaspoon or so of salt and a small drizzle of oil and you can store the paste in the fridge for up to a week or in the freezer for up to 3-4 weeks.
- If you are adding in salt and storing the paste remember to adjust the quantity of salt in your recipes accordingly so as to not make everything too salty.