Ingredients
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Garlic Paste
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1 cup Garlic Peeled
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½ tbsp Salt
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½ cup Oil
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Ginger Paste
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1 cup Ginger chopped
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½ tbsp Salt
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½ cup Oil
Directions
Ginger Garlic paste is the most common ingredients required while cooking Indian food. There are a lot of them in the market which smell funny or are preserved in vinegar.
My recipe here uses no vinegar or preservatives. Instead we use salt and oil to grind and preserve ginger paste and garlic paste.
Once they are made cover them with a tight fitting lid and refrigerate them. This way you can use it for a month. You can always drizzle extra oil on top of the paste after every use so that they are preserved better. All of the extra oil has a good flavour of ginger and garlic in them and you can use the oil for cooking other dishes as well.
Very often many recipes just mention ginger garlic paste with saying much how much of each to add. Here is the best ratio for ginger garlic paste is 1:2 where 1 part of ginger paste is mixed with 2 parts of garlic paste.
Steps
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1
Done
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For Making Garlic PasteOnce peeled do not wash the garlic, just add it to the grinder along with salt and oil. |
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2
Done
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For Ginger PasteOnce peeled do not wash the ginger. Just pat dry it with a clean cloth and add it to the grinder along with salt and oil. |
