I learned how to make Ginger-Garlic Paste a few months ago while I was nannying for an Indian family. This job was great, because besides hanging out with their two little cuties, I was able to learn some new, authentic Indian cooking techniques! Ginger-garlic paste is an essential piece of making your Indian food taste as good as it does in restaurants. When making curries, I used to add minced garlic and minced ginger, but for some reason it just doesn’t work the same as a ginger-garlic paste. Since discovering this paste, my attempts at Indian cooking have been miraculously more delicious.
This recipe only takes a few ingredients, and can be stored in a jar for about a month, or separated into ice cube trays and frozen for up to 6 months. You can add a tablespoon or two into soups, curries, and stews, especially in Indian or Asian recipes.
Plus, the ginger, garlic, and turmeric found in this recipe are all anti-oxidants, with cancer fighting properties! For more on their health benefits, check out these info pages:
If you are not convinced by health, you will be convinced by the taste of this garlic-ginger paste, so get out that food processor and start peeling some ginger!
And once you have made your own wonderful paste, try out this Curried Squash and Lentil Soup!
- 1 cup peeled Garlic
- 1 cup peeled Ginger
- 2 tsp Turmeric
- 1 tbsp Olive Oil
- Peel garlic and ginger and cut into about ½ inch pieces.
- Place in a food processor or high speed blender with turmeric.
- Pulse until well chopped and blended.
- Slowly add in oil and pulse until smooth and slightly creamy.
- Store in a jar in the fridge for up to a month, or separate into ice cube trays and freeze for up to 6 months.