Nothing beats fresh homemade ginger garlic paste
What is ginger garlic paste?
Ginger and garlic are mainstays of indian cuisine. Instead of chopping them for every dish, blend them into a paste that you can spoon directly into the pan. It makes cooking quick and easy.
Ginger garlic paste is an essential in Indian cooking. It is added to almost all of the Non-vegetarian preperations and a few vegetarian dishes. It is often paired with onion, tomato, or green chillies in gravy preparations.It is often used in rice preparations like biryanis, pulao and curries.
Ingredients
Use the same amount of ginger and garlic (meaning 1:1 ratio)
100 grams freshly peeled Ginger
100 grams peeled Garlic
1 tbsp of vegetable oil
Instructions
- Wash the ginger very well. Pat it dry completely using kitchen towel or paper towel. Then peel and chop it into rough cubes.
- Peel the garlic
- Combine the ginger and garlic in a food processor or blender.
- When grinding process is almost done add oil. It acts as a preservative.
Pulse to blend until it makes a smooth paste. - Store the homemade ginger garlic paste in a clean, dry and air-tight glass jar in the refrigerator.
That way the paste can last two or three weeks.
Health benefits
Ginger’s medicinal properties are impressively extensive, and include its ability to enhance immune function.It has been used for thousands of years as a remedy for a range of health issues, including colds, nausea, arthritis, migraines, and hypertension.
Garlic is high in a sulfur compound called Allicin, which is thought to bring most of the health benefits. Human studies have found garlic supplementation to be an effective treatment for reducing blood pressure in people with high blood pressure.
You can find more informations here
Tips
Be sure ginger is completely dry, after its washed. It is important that there should be no moisture.
Do not use water while grinding ginger and garlic.
Always use clean and dry container for storing.
Do not put the jar of ginger garlic paste on the side doors of refrigerator, instead of that find out the coldest possible area in your refrigerator and put always your homemade ginger garlic paste there.
When needed for the recipe, remove the jar from the fridge, take out required amount using clean and dry spoon. Close the jar and put it back in the fridge immediately. Do not let the jar sit at room temperature while you are cooking the dish.