Ginger and Garlic Paste
Quick Recipes Simple Recipes Condiments Vegetables Indian
The first steps to authentic Indian food... begin with preparing ginger and garlic paste, ever present in their cuisine. I made a larger quantity because it's more convenient to use, especially as it keeps well for a long time. During the week, I only need to take it from the fridge and use it. You'll see in my next posts how easy it is to cook Indian food if you have all these spices at hand.
Ingredients
300 g ginger root
300 g garlic
1 tablespoon oil
1/2 teaspoon salt
1 teaspoon vinegar
How to prepare ginger and garlic paste
- Clean the ginger from any gnarled stumps or dry and withered peel. If you want, you can peel it completely.
- Clean the garlic: take each clove, place the blade of the knife over it and crush it using the palm of your hand; this way the peel comes off by itself and it will be very easy to clean. (see picture 1)
- Put the ginger, garlic and 50 ml of water in the food processor and mix well for 5 minutes (you can also use an immersion blender). If using the food processor, stop the mixing from time to time and using a spoon, push towards the center the bits sticking to the walls of the bowl. In the end, you should have a very smooth paste.
- Storage:
- If you want to store the paste in the refrigerator, you must add the rest of the ingredients (vinegar, oil, salt) to prevent oxidation; put the paste into a jar/glass and cover with plastic wrap so that the wrap comes into direct contact with the paste surface; this way it keeps in the fridge for up to 1 month.
- If you wish to store it for longer, DO NOT add the oil, vinegar and salt; portion the paste into disposable cups, cover well with plastic wrap and keep in the freezer.
Crush the garlic to clean it more easily
Cleaned garlic and ginger
Paste in cups
Paste with pressed plastic wrap to prevent oxidation
