The foundation of many Indian curries is a mixture of onion, tomato, ginger, and garlic. This base is further flavored using several spices. Instead of having to make the ginger garlic paste every time the recipe calls for, I make it in small batches that lasts me about a month or so. Other masalas staple to my pantry are Green masala & Red Masala.
Ginger garlic paste is a great addition to any dish. You can use it in making curries or as an addition to a marinade.
- 1/2 to 3/4 cup Ginger (about 50-75 grams)
- 1 medium bulb Garlic (about less than 1/2 cup)
- 1 teaspoon Salt
- Peel and wash ginger and cut into small pieces about the size of the garlic.
- Peel and wash garlic.
- Put all garlic, ginger, salt into blender or food processor and blend it. Add little water as needed to ease the grinding Use water sparingly as you do not want a runny paste.
- Store in airtight container in the fridge or over the counter.
Use this masala wherever the recipe calls for ginger garlic paste.
- Good for up to 6-months in the fridge and about 1-month at room temperature with a little addition of turmeric. This proportion lasts me about 1 month.
- This masala freezes well. So when preparing in bulk, you can freeze them in ice-cube trays and once frozen, storing in an airtight container in the freezer.
- You can adjust the proportions of all the ingredients used to suit your flavor profile. I like more ginger flavor in the paste so I tend to increase its proportion sometimes.
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