Ginger-Garlic Paste
photo by Bergy
- Ready In:
- 1hr
- Ingredients:
- 3
- Yields:
-
1 jar
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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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 !
-
Thanks Ranikabani for making cooking easier!This is great to have on hand for making batches of chutney Recipe #7950,so I now make about a cup or so at a time. The color is more of a pale lime green, not unpleasant, in the clear glass container I keep it in. I couldn't get it to a pastey texture in my glass blender and it seemed to react slighty with the rubber seal or something, so what I do to get it as fine as possible is use a grater, then transfer to cutting board-using a large chopping knife I mince it very fine. *For those using soy sauce there is an interesting tip here at #174296.
-
I used equal amounts of ginger and garlic,both fresh. I used water in the blender. A little at a time, so it would continue to make a paste. I stored in a small red pimento jar. Less air space. I make a paste of garlic and onion using the same method, only chopping the onion. This is very strong, so use sparingly in recipes until you obtain the correct amount for your taste buds.
see 1 more reviews
RECIPE SUBMITTED BY
Ranikabani
United States