Ginger Garlic Paste
Ginger and garlic paste is used for adding flavor to most Indian recipes. Use it to form a base for curries or for marinades.
Servings 30 portions
- 200 grams Ginger root see notes
- 150 grams Garlic
- 1 tsp vegetable oil
Peel the ginger root (or leave the peel on if you are using organic ginger root), peel the garlic. Rinse and pat dry.
Add the ginger, garlic, and oil to a blender jar.
Blend until it forms a uniform paste. There is no need to add water.
Transfer to an airtight glass jar or to ice cube trays to freeze.
- You can also keep the ginger peel on if you are using organic ginger. Make sure the ginger root is rinsed well with water before using it.
- You can add salt to the ginger and garlic paste, however, it is not necessary. Oil and salt both act as preservatives and keep the paste for longer.
Calories: 14kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 48mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg