Garlic ginger paste is easy to make at home and it is about a million times tastier than anything that comes in a jar. Seriously. So easy. If you are looking to turn up your Indian cooking this is a must use ingredient.
Garlic ginger paste speeds up Indian cooking
Indian cooking is not trivial. Not easy. Real work. Those incredible flavours don’t come for free. There’s a big difference between opening up a jar of pre-fab chicken tikka masala curry mix and making it yourself.
Making garlic ginger paste from scratch is a good first step. It keeps in the fridge so you can pull it out when you need it.
There are lots of recipes out there that think stand-alone. Puree garlic and ginger for a single dish.
That’s OK if you cook Indian once a month or less. But if you like Indian. If you cook it often. Then garlic ginger paste from scratch is something you need to make. I reach for it all the time.
Fresh is better
You can buy garlic ginger paste. I used to do just that. Then I tried making it fresh. I couldn’t believe the difference. There’s no way you can eat it fresh. It will blow your head off if you try.
You can eat store bought paste. A big spoonful straight from the jar. It will not blow your head off. Fresh – too intense to eat straight. Jarred – kind of bland. That really says it all
I threw out my jar of store-bought and have never used pre-fab since. And I never will again. Seriously. It’s that big a difference.
It’s easy and it keeps for weeks or even a couple months in a container in the fridge. It takes minutes to make. It makes all the difference in the world. There is nothing going for pre-fab except it is convenient. Bad. But convenient.
Do make it from scratch. Hard to believe what a difference fresh makes. But it does. It really does. The first step towards better tasting curries.
garlic ginger paste
- 6 oz fresh garlic cloves peeled
- 6 oz fresh ginger peeled
- 1/3 cup of vegetable oil
- 1 tsp salt
- enough water to get it to all puree.
- Combine garlic, ginger, oil and salt in a blender.
- Puree, adding water as needed to get the mixture to blend thoroughly.
- Store in the fridge. Discard when the flavours fade.