Ginger & Garlic, I wonder who made their match in Indian cooking. To me they seem to me a great couple and almost bless each recipe that they visit, with amazing flavor. I cannot think of not adding this paste in almost all my recipes. Of course there are recipes that call for only garlic or only ginger. Amma is so faithful when it comes to ginger-garlic paste she makes a fresh batch almost every week. Like her I also make sure I have enough stock of this paste, but I do have to confess I don't make them always, at times pick store brought ones which for sure is never equal to the one make freshly at home. Not to forget they cost you more too when bought. Thankfully the place where I live we get freshly peeled garlic and this is a blessing to me :-) so I simply get the freshly peeled garlic, peel ginger and grind to a paste. Doesn't that sound so simple? You can also freeze the paste in ice cube tray and make them as cubes that can be added to any curry. But mind you if you do not trust your freezer or the power cuts, don't ever think of doing this :-P
The proportion of ginger and garlic for this paste is totally your choice, for every portion of garlic I take half the amount of ginger. I also know people who take equal proportions, so its really your choice. Some add turmeric / vinegar to the paste, adding turmeric adds colors and does give a little additional flavor. Whereas adding vinegar works well if you are doing a big portion and plan to store it for long. For this recipe I used oil as I plan to make small batches and often.
GINGER GARLIC PASTE RECIPE
(Read notes before going ahead with recipe)
Makes - 300 gms of paste
Shelf life - 3 weeks
Garlic pods peeled - 2 cups, 200 gms
Ginger skin removed and chopped - 1 cup, 100 gms
Cooking oil - 4 tbsp
Salt - 1 tsp
Add the peeled garlic, chopped ginger to a blender and grind them for a minute, to this add salt and oil, blend them to a thick yet coarse paste. Transfer to a water free air tight container and keep a clean spoon in it, cover and store in refrigerator for as long as 2-3 weeks
- Make sure you do not add even a drop of water while grinding the paste, this will give longer shelf life
- Use an air tight container to store ginger garlic paste as the smell can be strong and it can leave a hint on other food stuffs in the refrigerator if not stored properly
- Make sure you keep a spoon in the container for the paste. In case you are using a new spoon everytime make sure it is dry, this increases shelf life
- You can add vinegar instead of oil if you want to increase the shelf life of the paste
- Adding turmeric gives added color and taste.
- I have used salt to add flavor, and its minimal, but be careful if you want to increase salt level
- I found that the paste when stored, changes color of the top(turns a little brown), don't worry it still does its work well
- Once you use the paste remember to keep it back in the refrigerator so that it comes for long
- One good thing about adding oil is, it does not splutter when added in oil. It cooks well and you can be sure of the taste too.