in India

Indian ginger and garlic paste

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Ingredients for 1 servings:

  • 100 g fresh ginger root
  • 100 g garlic, fresh, peeled
  • 4 tbsp vegetable oil, previously heated and cooled to room temperature
  • ½ tsp salt

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 20 minutes

Instead of peeling the ginger, soak it in water for a few hours. Heat the oil and let it cool to room temperature. Meanwhile, peel the garlic and dice the ginger and garlic. Place both in a blender or a container suitable for an immersion blender, add a little oil, and blend. Gradually add the remaining oil. The paste will gradually become lighter and lighter in color, and should ultimately resemble the consistency of mayonnaise. Transfer the paste to a sufficiently large jar. It will keep for 2-3 months in the refrigerator.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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