Ginger-Garlic Paste (a staple for Indian cooking)
If you’re like me and use insane amounts of garlic and ginger, you’ll love this paste (and your nails will thank me later for getting rid of the garlic chunks that inevitably end up staying with you for days!) It’s the most basic recipe in the world, but it saves you time when you just want to hurry up and eat.
A few things to keep in mind:
- This recipe will make about 8 oz. and can be stored fresh in the refrigerator for about 3 weeks.
- Using 1 spoon of this paste is like adding about a teaspoon of ginger and 3-4 minced garlic cloves.
- If your paste starts to form a green tint to it, then you know it has gone bad.
- If you don’t think you’ll be using a jar of this paste within 3 weeks, I suggest freezing what you’re not going to use.
- The easiest way to store this paste for using later is to spoon the paste into an ice cube tray so you can just pop out what you need later.
- 1 cup ginger, skin removed, chopped
- 20 cloves garlic
- 1 tsp salt
- 1 tsp turmeric (optional)
HOW TO MAKE IT
- Wash the garlic and ginger in a water and turmeric bath. Let this sit for about 15 minutes. After 15 minutes, make sure to pat the ginger and garlic dry.
- Add all the ingredients into a blender (1 tsp turmeric optional) and mix until it has formed a smooth paste. Use a spoon to check the mix for any chunks of garlic or ginger. If there are chunks, pulse a few more times.
- Store the paste in a sterilized glass jar and seal tightly. Done!