Ginger Garlic Paste

We use a lot of ginger-garlic paste in our house.  It’s a common element of Indian, Chinese and Vietnamese cooking.  It’s also rather expensive to buy pre-made from the supermarket, given the price of the ingredients and how simple it is to make.

To save time, we make roughly 3 weeks to a month’s worth at a time and store it in a glass jar in the refrigerator.

Stay tuned for a future video showing you the easiest ever method of peeling garlic!

Ginger Garlic Paste

1 part ginger, peeled and cut into 1″ pieces

1 part garlic cloves, peeled

(I use 1 1/2 cups of each in the video above)

1/4 teaspoon salt

1/4 cup light oil (I used 100% canola oil)

Place the ginger, garlic and salt in a blender.  Add one half of the oil.  Puree the ingredients until they form a paste.  If your blender struggles pureeing these ingredients, add the remaining oil, and continue to puree.  Store in an air-tight, glass container in the refrigerator for up to 6 – 8 weeks.

TIPS:  Do not add water to assist the blender.  Water will not mix with the oil in the paste and it will separate.  If your blender is still struggling after adding the full 1/4 cup of oil, try stirring the mixture between blending,

Do not omit the salt in this recipe.  The salt helps break down the garlic and ginger, helping it make a paste.  Also, it will act with the oil to preserve your paste a little longer.

Most importantly, enjoy!

Peace & love,

Himmat

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