Ginger garlic paste is called for in a lot of the Indian dishes I make. So thought I would make a quick post on how to make it!
This recipe makes a base ginger-garlic paste for all your Indian cooking needs. I even was able to use it for some Korean recipes too! As I have been cooking more and more Indian food over the years, I realized it is best to make this in bulk. You can then store it in the fridge or freezer. That way you save yourself from making a tiny batch each time you want to make a dish which is what I used to do. It last for several weeks in the refrigerator.
How to make ginger garlic paste recipe
1 part ginger-1 part garlic.
The last time I made this I used about 1/2 cup ginger and 1/2 cup of garlic; which yielded a little over 3/4 cup of paste
Peel ginger and garlic and process in food processor. Store in jar.
I have seen some recipes add in other ingredients such as oil, turmeric or salt. But I like to keep it simple and just use ginger and garlic.
Some examples of using the paste include butter chicken, dal and rajma masala !
Recipes coming soon so stay tuned!
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