GINGER GARLIC PASTE

Ginger and garlic are the basic spices used in an Indian cooking. Instead of using it as a whole spice, it is ground to a fine paste, and added to the recipes. This paste is called as ginger garlic paste. This paste is commonly used in almost every Indian dish like curries, biryanis or fry.

Ginger and garlic is said to have an anti-inflammatory property, and also helps in controlling the cholesterol level.

The ginger garlic paste is also readily available in the stores, but they usually have vinegar added to it, which is used as a preservative. This vinegar might give a sour flavour to the dish, which obviously alters the taste of the recipe.

Ginger garlic paste recipe is a very simple process. It can be stored in an airtight container, in the refrigerator, for upto 2~3 weeks. Traditionally ginger garlic paste is made fresh every time, using a mortar and pestle. Making it fresh every time, gives a unique flavour to the recipe. But, while in a hurry this, premade ginger garlic paste is the best option, which is much better than the store bought paste.

ABOUT THE RECIPE:

This is very simple recipe, with just 2 ingredients. Some, add oil or salt as a preservative but, I haven’t added any extra ingredient. We have been making this recipe, in our home for so many years. It never got spoiled. Just make sure to use a clean spoon, every time you take the ginger garlic paste from the container. It stays good easily for 3 weeks.

INGREDIENTS FOR GINGER GARLIC PASTE:

• CHOPPED GINGER – 1 CUP
• GARLIC – 3/4 CUP

HOW TO MAKE GINGER GARLIC PASTE:

• Peel and chop the ginger into small pieces.
• Peel just the outer layer of the garlic. It doesn’t have to be peeled completely.
• In a blender add the ginger and garlic and blend it without adding any water.

• Once the ginger and garlic are half crushed, add around 4 tbsp of water, and blend it into fine paste.

• Ginger garlic paste is ready. Store it in an airtight container, in the refrigerator.

IT CAN BE ADDED TO ANY CURRIES, BIRYANI OR FRY.

VARIATIONS:

• The proportion of ginger and garlic varies. Some of the other proportions are 1:1, 1:2 or 2:1. The proportion that I have used, is nearly equal to 1:1. The outer peel of the garlic has a extra flavour to it, and thus I have added 3/4 cup of garlic to 1 cup of ginger. You can alter it according to your taste.

PRO TIPS:

• Make sure to get a good quality ginger and garlic, for a longer shelf life.
• Thoroughly clean the blender and, the container that is used to store ginger garlic paste.
• Always use a clean spoon while taking ginger garlic paste from the stored container.