Ginger and Garlic aids in digestion when we add in our food. But, it is an essential ingredient in every home and most of our Indian dishes have Ginger Garlic Paste in it. Ginger Garlic Paste recipe doesn’t require much introduction since everyone knows that it is very simple to do. I found the fresh flavor in it, which we cannot see in store bought bottles. I don't feel comfortable with store brought ginger garlic paste. I feel it is less flavorful and the taste is not that fresh. It is easier for week day cooking if you have it handy. It’s really quick to make and a little goes a long way.
Prep time: 15 mins |Cook time: 5 mins(grinding) |Shelf life 1 week
1. Wash and clean ginger in water well twice or thrice, until the skin looks clean. Once you finished washing, let it dry. Then, wipe it dry with a clean kitchen towel .Peel off the skin of the ginger and roughly chop into small pieces.Peel the skin of the garlic and chop it roughly. You trim or cut the head of the garlic pods, so that we feel easy to peel the skin.
2. Now add chopped ginger, chopped garlic, salt, turmeric powder and oil in mixer jar and grind it to a smooth paste. 2-3 teaspoons of water if necessary, to loosen the solids in the blender.Use clean dry spoon to scrap the sides of the mixer jar.Once finished grinding it to smooth, transfer it to a clean dry bottle or airtight containers and refrigerate it.
3. Whenever you take Ginger Garlic Paste out of refrigerator, use dry spoon to take it from bottle. Store in sterilized glass jar in the fridge.
Use clean, dry spoon and store in clean, dry glass bottle or box and refrigerate.Some of the recipes you may also like:
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