August 2, 2015 by Ben Parsons

Make your Own – A Ginger Garlic Paste Recipe

 Make your own Ginger Garlic paste

You’ll notice that quite often a key ingredient in Indian cuisine is ginger and garlic paste. Although ginger garlic paste can be found in most grocery stores, it is very simple to make your own. Follow the simple recipe below, as it says on the jar, it’s a basic mixture of fresh ginger and garlic.

When you make your own paste, it will stay fresh for up to 3-4 weeks if stored in the refrigerator, you can also freeze it where it will last several months. So, if you are super organised, a top-tip is to freeze a batch in an ice-cube tray giving you an individual portion whenever you need one – perfect for your Flavour Delivered subscription.

The volumes in the below recipe are just a guide. The key thing to remember is to stick to the ratio of 1:1 for the ginger and garlic. You don’t want one flavour overpowering the other.

Ginger Garlic paste recipe.

Ingredients:

  • Chopped Ginger – 1 Cup / 100g
  • Garlic Cloves – 1 Cup / 100g
  • Oil – 1 tbsp / 15ml

Method:

  1. Rinse and peel the ginger, chop into small pieces. You can use knife or peeler to do this job.
  2. Peel the garlic and again chop into smaller pieces.
  3. Bring the ginger and garlic together in a pan or bowl and grind together using a hand blender (or similar kitchen tool) adding the oil slowly until the consistency of a smooth paste is achieved, check with a spoon if any garlic or ginger pieces remain.
  4. Use a clean, dry spoon and store in a clean, dry glass bottle or plastic airtight box and refrigerate.

Much like onions, everyone has their own technique for peeling and chopping garlic and ginger. Here are a couple of our own tips:

  • Try soaking the garlic cloves in water for half an hour prior to peeling. Once peeled make sure to pat dry well peeled garlic before using.
  • Take the garlic clove and press either the top or bottom section on a flat surface, this should break the skin and allow you to easily peel the garlic.
  • Finally, and the method I use, simply start peeling the garlic clove head with a small knife.
  • Here’s a link to a video; excellent method for peeling the skin from ginger.

We hope you found this post helpful, if you require help with any other ingredients in your Flavour Delivered subscription, please just get in touch via any of the usual methods.

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