Rashmi Sharma Recipe for ginger-garlic paste with step-by-step pictures. A few people had asked me to make ginger-garlic paste. I don’t typically prepare ginger-garlic paste. I simply use a mortar and pestle to grind the necessary ginger and garlic for any dish before adding. However, I did produce ginger garlic paste at home in response to the recipe requests.
My mother’s recipe is the one that is presented here. She regularly prepares and preserves chilled ginger-garlic paste. Making the paste is simple, but peeling the garlic seems like an endless chore. The procedure described here to make the peels come off easily is one that I also tried, but it was unsuccessful for me. So I removed each layer, peeling them the conventional way.
Even yet, I must agree that having the paste on hand makes things a little easier and allows me to cook faster. To add the paste to the recipe, I simply need to get it out of the refrigerator. There is no need to peel, cut, and then crush the ginger and garlic.
I used an equal weight of both ginger and garlic. The weight did vary once they had been peeled. I used 250 grammes of garlic and got 186 grammes of garlic after peeling. After peeling and slicing 250 grammes of ginger, I had 190 grammes left over. Do take into account a few ginger roots that are damaged or bruised, as well as a few dried garlic cloves.
Ginger Garlic Paste Recipe | What Is The Recipe Of Ginger Garlic Paste
- Ginger (skin removed and coarsely cut – 1/2 cup)
- Garlic (skin removed – 1/2 cup)
- Place ginger, garlic in a grinder jar and grind into a smooth paste.
- Put in an ice cube tray.
- Freeze and transfer to a zip lock bag. Use when required.
