Sarah – Ginger Garlic Paste is an essential ingredient in all desi recipes. Most of the people use store bought however, I love the taste of my homemade ginger garlic paste in my recipes. I use ginger garlic paste as an ingredient for almost every kind of recipe; I even use it in my pesto chicken (will give you the recipe of pesto chicken in upcoming weeks).
All our non-South Asian followers please try to make and incorporated in an entree dish like parmesan chicken and you will see how the taste changes for the betterment of the recipe. The main purpose of ginger garlic paste is to omit the strange smell inside the meat, and enhance the flavor of the food; that’s why I use ginger garlic paste in lentils and other dishes that doesn’t have meat.
I encourage you to make it and freeze it and have it on hand at all time if you don’t use it in every dish. Some People freeze ginger garlic pasta is a ice tray then take it out when it’s needed so one cube is equal to one tbsp. I hope you give this recipe a try. As always, if you try any of our recipes be sure to tag us on instagram @twoclovesinapot. Find us on Pinterest too @twoclovesinapot. we value honest feedback.
Ginger Garlic Paste
- 40 cloves Garlic Peeled
- 4 inch Ginger
- 1/2 cup olive oil extra virgin
- 1/2 cup water
- In a blender, Combine the ginger, garlic,water, and olive oil. Pulse to blend, keep blending it until it makes a smooth paste.
- Refrigerate or freeze.