Curry Wise, Kitchen Foolish!: Ginger-Garlic Paste

After spices, ginger-garlic paste is the second most used ingredient in Indian cooking. The paste is a staple in almost all of the Indian household refrigerator. It is super easy to make and the batch can last up to 5 months in the refrigerator. 

Ingredients:

Ginger 1 cup
Garlic  2 cups

Method:

Peel the ginger, and garlic. Coarsely chop ginger into pieces approximately the size of garlic.  

Blend the ginger and garlic together in a food processor. That's it, no need to add water it will blend on its own into a smooth paste.

Transfer the paste in a glass jar with lid and store it in the refrigerator. When handling the paste always use clean, dry spoon. 

*Depending on the amount of paste you want to make just remember the ratio is 1:2 ginger to garlic.


*you can add salt to the paste when blending, but just remember to reduce the amount of salt when cooking.