Ginger-Garlic Paste
"I usually ask my kids to peel the garlic and ginger while they are watching tv :) That's the hardest part! I store it in the fridge. Don't be alarmed if it starts to turn greenish ...it usually discolours within an hour or so. It's just fine :)"
- Ready In:
- 1hr
- Yields:
- Units:
Nutrition Information
6
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ingredients
directions
- 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.
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RECIPE MADE WITH LOVE BY
@Ranikabani
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@Ranikabani
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I've came up with the same idea, very convenient! You can make it into Tom Yum paste or anything you want in a min. Adding some sesame seeds oil and salt helps keep it fresh.
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I only made a small portion to use in an egg recipe but I will be making this often as I use a lot of Ginger-Garlic and this would be so handy. I used very little water so it did not become a true paste but it was very finely chopped Thanks for this useful recipe
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This was very good in Akoori (Indian Scrambled Eggs) Recipe 5234 I used one head of Garlic and approx. the same amount of fresh Ginger in the food processor. I did have trouble getting it pasty and think I put in too much water. The flavor was still great and I will be making this one again. Thank you for posting it !
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