Ginger Paste, Garlic Paste, Ginger Garlic Paste
About the Recipe
This recipe walks you through the steps of making and storing Ginger Paste, Garlic Paste & Ginger Garlic Paste.
Each can be used in combination with each other as well as individually.
Use it while making tadka for your dishes, for making chai, garlic butter and so much more.
This can be stored easily for 7-28 days in a freezer.
They are extremely stable and do not diminish in flavour too much.
Ingredients
GARLIC PASTE
Raw Garlic: 545 g (Total)
Final Garlic: 469 g
Garlic used for Garlic Paste: 200 g
Oil: 50 g
Salt: 8 g
Vinegar: 12 g
GINGER PASTE
Ginger: 600 g (Total)
Final Ginger: 400 g
Ginger used for Ginger Paste: 200g
Oil: 20g
GINGER GARLIC PASTE
Garlic: 300 g
Ginger: 200 g
Oil: 80 g
Vinegar: 12 g
Preparation
GARLIC PASTE
Step 1
Peel, wash and dry the garlic.
Step 2
Blend it with oil, salt and vinegar.
Step 3
Transfer and freeze in a zip-lock bag or ice cube tray.
GINGER PASTE
Step 1
Peel, wash and dry the ginger.
Step 2
Blend it with oil and salt.
Step 3
Transfer and freeze in a zip-lock bag or ice cube tray.
GINGER GARLIC PASTE
Step 1
Blend together garlic, ginger, oil and vinegar till smooth.
Step 2
Transfer to an ice cube tray or moulds of choice and freeze.