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How to make an aromatic Ginger-Garlic Paste

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. 

Utensils required

  • Vegetable peeler
  • Knife
  • Cutting board
  • Mixer grinder (chutney jar)
  • Spoon
  • Bowl or jar for storage

You will need:

  • Ginger

  • Garlic

 

 

Method:

  • 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.
Garlic becomes stronger in flavour as it ages. As a result it can overpower other ingredients. Aside from that using old garlic also gives the paste a strange greenish hue. For best results try to use fresh garlic.
  • 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.
If you tend not to like the taste of ginger in your food you can always take a smaller quantity as compared to the garlic. The ratio you choose to use should depend on your own taste.
  • 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.

Notes:

  • 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.

 

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