Garlic and Ginger Paste
Garlic and ginger paste is a staple in Indian cuisine and is used in all kinds of dishes from curries to biryanis to sabzis. These two ingredients mixed together are like magic, especially when it comes to immunity and weight-management and you will find this paste in most Indian households ready to be used for the next dish.
It’s hard to describe the smell the paste makes when it hits the fire - the paste is usually added to the recipe right after you sauté the onions or even together with the onions. Even though garlic and ginger paste is originally Indian it can be used for many western dishes or even just as a marinade for vegetables and meats. It’s literally the simplest thing to make and will hold in the fridge for around 3 weeks.
Needless to say, this is not something you should be eating before a first date or a big face to face work meeting (we love our garlic but we know it can be a killer).
Prep Time: 5 Minutes
Cooking Time: 0 Minutes
Ingredients for one Jar:
Fresh Ginger - 250g
Fresh Garlic - 250g
Sunflower Oil - 3 Tbs
Preparation:
We start by peeling the garlic and the ginger and cutting them into cubes - you should have around the same amount of ginger as you have of garlic
Add them to a blender along with the oil and pulse until nice and smooth
Transfer the paste to a jar and refrigerate - your garlic paste is ready to be used!