In most Indian cooking, the use of fresh ginger and garlic is indispensable. Either in the fresh whole form or in the paste form, a lot of dishes call for it.
Despite my mom’s constant advice to make my own ginger garlic paste at home, for as long as I can remember I have used only store bought jarred ginger garlic paste. It certainly was not the best (now I know) but still made do with it due to my laziness and long list of excuses why I wasn’t making the paste at home.
One fine day I landed up with a lot of fresh ginger and garlic in my pantry…how did that happen, you ask? Well let’s just say I relied on my memory rather than making a grocery list and decided to buy everything I thought I needed.
After a call to mom, some peeling and chopping and of course whirring, I had fresh Ginger and Garlic paste at home….the aroma was absolutely divine and I simply couldn’t stop sniffing at the paste….it was that good! With every sniff I vowed never to buy jarred paste again….never…naaaha!
I’ve used the paste in a lot of dishes and I must say, when its sautéing in the pan, you can’t wait for the dish to be made and to dig in! I’ll stop chattering now and get on to the recipe….err, well not so much of a recipe actually :)
You will need:
The key is to use equal amounts of fresh Ginger and Garlic…doesn’t matter which unit of measure you use.
100 gms Ginger, peeled and chopped
100 gms Garlic, peeled* and chopped
½ Cup Water (or as required)
1 tbsp Vinegar
Place all of the above ingredients in the bowl of a food processor or in a blender, and blend till smooth to form a thick paste. The Vinegar acts as a preservative and the small amount doesn't alter the fresh taste of the paste.
Store in clean air tight jars in the refrigerator for 3-4 months. Use as required.
The few dishes I use Ginger Garlic paste in:
(Click for recipe)
(Click for recipe)
Mmmm, all this talk of Ginger and Garlic, I’m off to make another aromatic dish!