Best 2 Ginger Garlic Paste Recipes
Ginger garlic paste is a staple ingredient in many cuisines around the world, adding a distinct flavor and aroma to dishes. It is a versatile ingredient that can be used in curries, soups, stir-fries, and marinades. Making ginger garlic paste at home allows you to control the quality of the ingredients and the level of spiciness. This article provides a comprehensive guide to creating the perfect ginger garlic paste, including tips on selecting the best ginger and garlic, as well as step-by-step instructions for preparing the paste. Learn how to make ginger garlic paste from scratch and incorporate this flavorful ingredient into your favorite dishes.
Check out the recipes below so you can choose the best recipe for yourself!
GINGER GARLIC PASTE
After finding tons of recipes calling for ginger-garlic paste, but only finding ginger paste or garlic paste, but not both, at local grocery stores, I decided to find a recipe for it myself. Basically it is just equal amounts of ginger root and garlic pulsed together. Store in the refrigerator or freezer. You may use water in place of the oil, but it will not keep as long.
Provided by DC Girly Girl
Categories World Cuisine Recipes Asian
Time 10m
Yield 16
Number Of Ingredients 3
Steps:
- In a food processor, combine the garlic and ginger. Pulse to blend, adding small amounts of olive oil to facilitate the blending, until it makes a smooth paste. Refrigerate or freeze.
Nutrition Facts : Calories 23.6 calories, Carbohydrate 3.6 g, Fat 0.9 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 2.1 mg, Sugar 0.2 g
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 :)
Provided by Ranikabani
Categories Vegetable
Time 1h
Yield 1 jar
Number Of Ingredients 3
Steps:
- 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.
Tips:
- Choose fresh, high-quality ginger and garlic. This will ensure the best flavor in your paste.
- Peel and chop the ginger and garlic finely. This will help them blend more easily and create a smoother paste.
- Use a blender or food processor to make the paste. This is the quickest and easiest way to get a smooth, consistent paste.
- Add oil or water to the paste to adjust the consistency. If you want a thicker paste, add less liquid. If you want a thinner paste, add more liquid.
- Store the paste in an airtight container in the refrigerator for up to 2 weeks. You can also freeze the paste for up to 3 months.
- Use the paste in a variety of dishes, such as stir-fries, curries, soups, and marinades. It's a great way to add flavor and depth to your cooking.
Conclusion:
Making ginger-garlic paste at home is easy and rewarding. With just a few simple ingredients, you can create a delicious and versatile paste that can be used in a variety of dishes. So next time you're cooking, be sure to give this recipe a try. You won't be disappointed!
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