Add Ginger Garlic Paste to your arsenal of Indian cooking essentials and basics. This paste is made in just 20 minutes with 3 ingredients - fresh ginger, fresh garlic, and a splash of oil - and no special equipment. Keep it in your fridge for convenience when making Indian curries, sabjis, and marinades.
Break the ginger root into smaller, manageable chunks. Use a small spoon to scrape off the skin of the ginger roots.
Remove the garlic cloves from the bulb. Smash the cloves under the flat of a knife and remove the skin, or add the cloves to a glass jar and shake for 20 seconds until the skin loosens or comes off.
Transfer the ginger and garlic to a high-speed blender along with the sunflower oil. Pulse the blender until it starts running smoothly. Puree the ginger and garlic until it is chunky and has formed a paste.
Wash and sanitize a 12oz mason jar. Transfer the paste to the mason jar and store in the fridge for up to 6-8 weeks.
Use a tablespoon for cooking sabjis, curries, or for marinades. 1 tablespoon = ~1.5 - 2 garlic cloves + 1-inch ginger.
*If the ginger is extremely strong, add 25% more garlic in weight to balance out the paste.Some optional additions to Ginger Garlic Paste are:
¼ teaspoon of turmeric for color and health benefits
0.3% of the weight of the paste in xanthan gum as a thickener and stabilizer. Xanthan gum will prevent the paste from separating and stabilize it in different temperatures and pH levels.
A ¼ teaspoon of citric acid as a preservative to extend the shelf life.