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.
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