The essential garlic and ginger paste.
Garlic and ginger paste is used in almost every recipe on this book. It is one of the most essential products in Indian cookery. You won’t find an Indian cookbook that doesn’t have a recipe for garlic and ginger paste.
You can purchase it in large jars in Asian shops and even some supermarkets but like most things, it’s best to make your own.
Your garlic and ginger paste will keep in the fridge for up to three days. Sometimes I make a large batch and freeze it in ice cube trays and then store the garlic and ginger cubes in air tight plastic bags until I need them. It makes last minute cooking a lot easier.
Garlic and ginger ready for blending.
Just blend with a little water into a paste.
Using finely chopped garlic and ginger will also do the job.
- Equal amounts of chopped garlic and chopped ginger
- A little water
- Prepare your roughly chopped garlic and ginger. You can either leave the skin on or off. It’s up to you. I find the garlic and ginger skin adds flavour but the skin is usually removed for appearance.
- Place the garlic and ginger in a spice grinder or pestle and mortar and grind with just enough water to make a smooth paste.
- Use as required. Store in the fridge for up to three days or freeze in small portions. It is worth noting that finely chopped garlic and ginger will achieve an equally good flavour.