Homemade Ginger Garlic Paste

Ginger Garlic Paste Recipe by GoSpicy.net

Ginger garlic paste is one of the very basic ingredient which is used in most of our indian cooking. It is also essential for non-vegetarian dishes. Every time grinding very little amount of ginger garlic paste is a time consuming thing. Thats why i decided to grind and store generous amount of ginger garlic paste for atleast a week. Even though this will stay good in refrigerator for more than a month, I always prefer to store a small amount and no longer than two weeks.

There are a couple of things you have to keep in mind. If you are going to use the paste right away, you can grind using only water. If you want to store it for later use, add very little water and some oil. For the recipe below, I have added one tsp of oil and one tsp of water. This will increase the shelf life. Proportion of ginger and garlic is your preference. Adding more ginger than garlic will enhance the flavour for biriyani and non-vegetarian dishes. For other dishes you can add equal quantity of ginger and garlic. Make this at home and use it instantly whenever you need.

Ginger Garlic Paste
INGREDIENTS
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Ginger - 1/2 cup (chopped)
Garlic - 1/2 cup (chopped)
Oil - 1 tsp
Water - 1 tsp
INSTRUCTIONS

1Wash the ginger and peel off the skin. Also break the garlic bulb into cloves and peel the skin. Chop ginger and garlic into small pieces

2Put chopped ginger, garlic and add oil in a blender or mixer. Pulse it a few times, then add oil and water. Grind it like a smooth paste.

3Store this paste in a container and put it in refrigerator.

NOTES

You don't need to add oil if you are going to use the paste immediately. Grind it using only water.

Here i used same quantity of ginger and garlic. If you want you can add more garlic, less ginger and vice versa.

This paste is good for a month in refrigerator. Use a clean dry spoon every time to take the paste.

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