Homemade Ginger Garlic Paste
Make homemade ginger garlic paste in about 10 minutes for curries, marinades, soups, and stir-fries. Refrigerate a small amount for short-term use and freeze the rest in portions.
Ingredients
- 2-3 pods garlic
- 100 g ginger
Instructions
- Peel and clean the fresh ginger and garlic. Chop the ginger into 1 inch chunks.
- Transfer them to a bowl of water and wash them well a couple of times to remove any dirt. Pat them dry.
- Transfer them to a blender jar and blend until you get a slightly chunky paste.
- Add oil or salt (or both) if needed, and blend again. Transfer to a glass jar.
Notes
- Scrape ginger skin with the edge of a teaspoon and chop it into small pieces before blending. Rinse and dry the ingredients and use a clean blender and container. Optional salt is for seasoning; a little salt or a layer of oil is not a tested preservation method. Refrigerate promptly at 40°F / 4°C or below and use within 4 days, or freeze portions promptly for up to 3 months for best quality. Do not rely on smell or appearance to judge whether paste kept too long is safe.
Nutrition
Calories: 9kcalCarbohydrates: 2gProtein: 0.2gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 1mgPotassium: 44mgFiber: 0.2gSugar: 0.2gVitamin A: 0.1IUVitamin C: 1mgCalcium: 3mgIron: 0.1mg
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