Sunday, June 23, 2013

Homemade Ginger-Garlic paste

Ginger-garlic paste is an essential ingredient in indian cooking. It is probably one ingredient that can be found in every indian household as a part of their pantry. For a long time now, I have been making homemade ginger-garlic paste as I don't like the store bought paste because it is way too vinegary, has a whole bunch of preservatives and wasn't doing much for the dishes when using them. By preparing ginger-garlic paste at home and using them in recipes, it packs on flavors and makes the dishes aromatic and tasty.

Ginger is known for its medicinal value. It aids in digestion and is used to treat nausea, upset stomach and gas. Ginger has effective anti-inflammatory properties that provides relief from arthritis or any sort of muscle soreness. Ginger adds great flavor to food. My consumption of ginger starts with a hot cup of my favorite masala/ginger chai everyday and trust me, it is a nice and refreshing way to begin you day!! I like to use ginger when cooking asian food and always keep in hand fresh and frozen ginger (works great especially, if you need grated ginger).

Despite its reputation for a strong flavor, garlic is used as a seasoning worldwide. Garlic can be cooked in several different ways and used in variety of dishes ranging from breads, pasta, garlic-flavored oils, soups, curries and what nots...the list is endless. Did you know that garlic is also referred to as "the stinking rose" due to its health benefits. It can considerably reduce cholesterol levels and prevent heart disease and cancer. It is also known to improve our iron metabolism. To increase health benefits, you should let the crushed or chopped garlic sit for a while before using them.

With a gist of some of the health benefits from ginger and garlic, I suppose it's kinda double duty when you use them in the form of ginger-garlic paste and why wouldn't you when you can enjoy a healthy as well as a flavorful dish!! Typically, ginger-garlic paste is prepared with equal portions of ginger and garlic (1:1 ratio) but I add a little more garlic than ginger but you can adjust it to suit your taste.


1 cup ginger, peeled and chopped
1 2/3 cup garlic, peeled and chopped
1/2 tsp salt
1 tbsp canola (or any flavorless ) oil


In a blender or food processor, add the chopped ginger, garlic, salt and oil. Grind to a fine paste.

Store in an airtight glass container. If you don't use it that frequently, you can store it in an airtight container and freeze it. It stays good for months when frozen (normally, I keep mine frozen and use them till they last and they stay fresh and flavorful until the last bit).

Yields 1 1/2 cups.

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