All you need is a sharp chef's knife and some saltand these three easy steps. Preparation Place garlic cloves and salt into mixing bowl and chop 5 sec/speed 7. My ginger paste is just fresh ginger that I prepare for. What is ginger paste good for Ginger paste can be used any time fresh ginger is called for in a recipe. Fresh ginger blends into ginger paste easily and no additives are needed. For more details please use google search. Garlic Homemade Garlic Paste in 3 Easy Steps Don't bother with a food processor or a mortar and pestle. What is ginger paste For me, Ginger paste is simply fresh ginger that we prepare and freeze for later use. So it is absolutely normal for the ground garlic to turn green or bluish green and is still safe to consume. Sometimes pink salt, vinegar, lemon etc can also cause the discoloration in ground garlic. Crushed garlic reacts with acidic ingredients. Garlic when crushed or chopped is prone to react with the minerals in the air or with the metals that it comes in contact with. Once the diced butter is soft, add the garlic paste to it. Let the butter rest there at room temperature for a good 30 minutes or more just until the butter is super soft and extremely smooth. If it is too garlicky, blend with more ginger Chop the unsalted butter up into small cubes and transfer them to a medium mixing bowl. Make a note of each addition so you arrive at a right proportion that suits you.

If the ginger garlic paste is too gingery, blend the test batch with more garlic. After making your test batch cook something Indian and checkout the flavors. Test Batch: If you are a newbie, run a small test batch to see how it works for you. If using hybrid ginger, 1:1 proportions work well. So I use 2 portions of garlic for 1 portion of ginger. When used in equal quantities, the paste may lend a bitter taste. The non-hybrid kind has a very stronger aroma and taste. The hybrid ginger and the non-hybrid kind. Using ginger garlic paste is must for cooking delicious food but the hastle of preparing it every time is time consuming. Ratio of ginger & garlic: There are different kinds of ginger root available in the market.

But I feel oil is good enough which also enhances the aroma of the ground paste. Preservative used: Oil, turmeric and salt are the 3 ingredients which act as natural preservatives. This depends on the kind of ginger and garlic you use. But this varies from every family and some people also use 1 part ginger and 2 parts garlic. A lot of people also add turmeric or salt as a preservative but I don’t because this is how my mom always made & it keeps good for several months. Fresh ginger, garlic and a splash of oil. This recipe is simple and just needs 3 ingredients. I prefer to make smaller batches but you can double or triple the recipe if you prefer. This 15 mins recipe will help you make ginger garlic paste enough for 4 to 6 weeks of cooking. This is one easier way but you still have to spend some time doing all of that. Most recipes call for sautéing the onions, during which I would peel, grate and crush the ginger garlic right on the chopping board. Peel the cloves and remove any green sprouts. I agree that nothing beats the flavor of the fresh paste & it really makes a difference to your final dish.įor many years, I have made ginger garlic paste fresh for every dish I cooked. Start with firm, fresh garlic, since the plant develops a harsh, bitter taste as it ages. In India, most traditional households crush ginger & garlic fresh in a mortar & pestle whenever required. You don’t need to rinse, peel, chop and crush small quantities of ginger and garlic every time you cook. If you cook Indian food often, having a jar of ginger garlic paste in your refrigerator, is a great convenience. Sometimes various ingredients like oil, salt, vinegar and even turmeric are added to it as a preservative. Use for any and everything.Ginger garlic paste is nothing but a spice blend made with fresh ginger root and garlic cloves. Simply just mix it all in a blender/food processor and store it in a jar. As it melts in the pan or dish I might drizzle a little more olive oil too.I usually use 1 tablespoon of garlic paste as the equivalent of one clove of garlic.No more mincing/chopping fresh garlic daily. I use it everyday for many meals so it will last me about 4 weeks. It can last a few weeks in the refrigerator.I use it for rice to pasta, chicken, ground beef, I even put it in the pan before scrambling eggs. I use it in every stovetop dish that calls for olive oil (and garlic, but I put garlic in everything).Garlic Paste For Cooking When to use the garlic paste: That was when my garlic paste concoction was invented. A years ago I got tired of chopping fresh garlic every night when I was making dinner or simply wanted some garlic in my recipes. It will fill one mason jar to keep in the refrigerator for daily use and any extra I freeze for when I need more. This is a quick and easy recipe that I make every few weeks large batches.

Garlic paste