Ginger garlic paste is an essential ingredient in Indian cooking and comes really handy if you have some in stock always. Recently while making the paste I realized that the proportion of these two roots could change the taste of your dish. Probably each household will have their own proportions of it. Here is how I make it. I have put in information on preserving it in the tip section. Do check it out.
- Garlic - 100 grams
- Ginger - 50 grams
- Turmeric - 1/4 teaspoon
- Lemon / vinegar - 1/2 teaspoon
- Vegetable oil - 2 tablespoon
- Salt - 1/4 teaspoon
Peel and chop ginger and garlic. Blitz them in a food processor along with salt and turmeric to make a paste. Stir the ingredients in between the blending for a smooth paste.
When the ginger and garlic are half done then start adding oil little by little till well combined, then goes in lemon juice/vinegar. Give it a good mix.
Store it in an airtight container in refrigerator or freezer.
Use it as per the recipe.
By not adding water we are increasing the shelf life of the paste.
Store paste in small quantities in airtight containers. This will keep the paste fresh and prevent the smell of the paste in the fridge. If you have made the paste in large quantity then freeze them in the small containers. This way the paste lasts long and the taste also remains fresh.
Lemon/vinegar, salt, and turmeric act as a preservative and keep the paste fresh for a long time in the refrigerator, up to 15 – 20 days).