Ginger/Garlic paste is one meal prep item that is almost permanent in all Indian homes. You may find homes that make a fresh batch for each use (my mom) and also those homes that make a large batch (that’s me).
A paste that takes very little time to prepare and is almost a must for all kinds of veggies and meaty curries. I make a large batch that lasts me at least for up to 2 -3 weeks.
Start by cleaning out your garlic and ginger. Roughly chop them and blend with oil and pinch of salt to a smooth a paste.
You could make the paste as a separate ginger and garlic paste or blend them together like I do.
This is best stored in a glass jar (with lid) and in refrigerator.
- 2 whole bulbs of Garlic – cleaned and roughly chopped
- ½ cup chopped ginger
- ½ cup Oil or as required ( I use vegetable oil)
- Pinch of Salt
- Glass jar
- Blend the garlic/ginger and pinch of salt with oil to form a smooth paste. I start by adding about ½ cup oil and add more if needed to blend evenly.
- Empty the paste into a glass jar and store in the refrigerator.