Ginger Garlic Paste
Ginger garlic paste is a key ingredient in many Indian dishes, from curries to biryanis and everything in between. It adds delicious, savory notes and a heavenly aroma that's quite unique to Indian cuisine. I'll show you how to make an easy, authentic ginger garlic paste and store it so you always have it on hand when a recipe calls for it.
Servings: 32 servings (1 tablespoon each)
- 1½ cups ginger (chopped into ½-inch pieces. Measure after chopping. No need to peel the ginger if using organic)
- 1½ cups garlic cloves (peeled)
- ¼ cup vegetable oil
- 2 tablespoon vinegar
Place the ginger and garlic in the blender. 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 until you have a paste, and then at a higher speed until the paste is quite smooth. Again, scrape down the bowl with a spatula as needed if the ingredients don't move.
Store the ginger-garlic paste in an airtight jar in the refrigerator for up to four weeks.
For long-term storage place one-tablespoon-size servings of the ginger garlic paste in ice cube trays, pop out the cubes when frozen, and store in a freezer-safe bag.
Serving: 1tablespoon | Calories: 28kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 44mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg