Small Dish of Ginger Garlic Paste

Ginger Garlic Paste


India - Bengal   -   Ada Dhone Jire Bata
Makes:
Effort:
Sched:
DoAhead:  		 1 cup
**
35 min
Yes		 A real convenience for Indian cuisines, though fresh peeling and pounding is still considered best. If you don't do many Indian recipes, "on the fly" is fine. Home made paste is much better than commercial.

4
4
2
3
oz
oz
T
T
Ginger Root
Garlic Cloves  
Vinegar (1)
Oil (2)
Make:   -   (35 min)
  1. Peel GINGER (or not). Scraping with the edge of a spoon is considered the best way, as it takes the least amount from the ginger. Much of the flavor is just under the skin. Slice fairly thin to cut fibers.
  2. Peel Garlic, crush and cut small.
  3. Place All Item in a Mixie, Food Processor, or Blender. Run to a uniform smooth paste. Scrape down the sides if needed. Add a little Water only if you really need to. The Mixie will make it very smooth, and probably a blender too. A food processor will probably make it less smooth, but it should work fine anyway.
  4. Stored in a tightly closed jar, in the refrigerator. with oil on top, it will keep for about 4 weeks, and it can be frozen for longer storage.
NOTES:

  1. Vinegar:

      This stabalizes the garlic enzymes and acts as a preservative. The Oil also helps with that. Some recipes call for Salt and some for Turmeric instead of Vinegar, but almost all call for Oil.

  2. Oil:

      Use a neutral flavored oil. Pure Olive Oil is best, but NOT Virgin. A layer of oil poured over the top of the paste in the jar also acts to protect the paste.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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