Ginger Garlic Paste
A simple, timesaving recipe for ginger garlic paste, an ingredient widely used in Indian cooking. The paste is easy to make ahead and store, and it adds delicious, savory notes and a heavenly aroma to Indian curries, dals and sabzis.
Servings: 32 servings (1 tablespoon each)
Calories: 32kcal
Equipment
- Blender or food processor
Ingredients
- 1½ cups ginger (chopped into ½-inch pieces. Measure after chopping. No need to peel the ginger if using organic)
- 1½ cups garlic (peel the cloves)
- ¼ cup avocado oil or any neutral oil
- 2 tablespoon vinegar
Optional add-ins
- 2 tablespoon cumin seeds
- 6 green chilli peppers (like jalapeno or serrano. You can tweak the number of peppers used to your preference for heat in food. Chop the peppers roughly.)
- 1 cup cilantro (stems and leaves, roughly chopped)
Instructions
- Place the ginger and garlic cloves in the blender. Add any or all of the optional add-ins, if using. Blitz on low speed for a minute or so until the ginger and garlic are broken down into small bits. Scrape down the bowl a couple of times if needed to keep the ingredients moving.
- Add the oil and vinegar and process again, first at low speed and then at a higher speed until you have a coarse but homogeneous paste. Again, scrape down the bowl with a spatula as needed if the ingredients don't move.
- Store the ginger garlic paste in fridge or freezer (see storage instructions above).
Notes
- Nutrition info includes the optional add-ins.
Nutrition
Serving: 1tablespoon | Calories: 32kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 31mg | Potassium: 54mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 39IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 0.4mg