Ginger Garlic Paste Recipes

GINGER GARLIC PASTE

Steps:

• Rinse ginger under running water. Pat dry and peel it. Chop to half to 1 inch pieces.
• Cut off both the ends of garlic. Peel them.
• You can also add them to a box or tight lid container. Cover the jar and shake it vigorously for a minute. You will see the skin of the garlic loosens or comes off. This tip works only with certain kinds of garlic.
• You can also pour some oil over the garlic and rub off to loosen the skin. (This is how we peel garlic when we make pickles.)
• Add ginger, garlic and oil to a grinder/ blender jar. Blend well until smooth and light in color. Scrape off the sides and repeat blending until you see a smooth mixture.
• Transfer the ginger garlic paste to a clean dry glass jar. Refrigerate ginger garlic paste up to a month or 6 months in a freezer.
• To Freeze, transfer to ice tray and knock the tray to the counter a few times. Cover with a cling wrap. Once set transfer them to a ziplock bag. Use as desired whenever needed by defrosting one cube each time.

GINGER-GARLIC PASTE

Steps:

• Combine all ingredients and 2 tablespoons water in a blender. Blend until smooth. Add more water if necessary. Will keep up to one week refrigerated.

GINGER-GARLIC PASTE

Steps:

• peel ginger and garlic.
• Put both together in a food processor or blender and chop until it's as fine as it will go (add a bit of water to it... not too much... just enough so that it's not hard on the blender!) Put into a glass jar and keep in the fridge.
• Use in Indian/Thai/Chinese recipes or whenever ginger-garlic paste is called for.