5-Minute Homemade Ginger Garlic Paste is the key ingredient without which your Pakistani dish isn't quintessentially 'Pakistani'. Pakistani grocery stores have shelves laden with ginger garlic paste, but I assure that after making it yourself, you'll stop making pit stops at those shelves.
TABLE OF CONTENTS
- What is Ginger garlic paste?
- How to make Ginger garlic paste?
- Why use Ginger garlic paste?
- Ginger Garlic Paste Recipe
WHAT IS GINGER GARLIC PASTE?
5-Minute Homemade Ginger Garlic Paste is a preparatory ingredient found in many Pakistani dishes. A Pakistani dish without ginger garlic paste is like a billi (cat) that doesn't meow or a negotiation-free Pakistani bazaar - it's just madness! In Pakistani recipes, you add the ginger garlic paste right after you sauté the onion. You can see ginger garlic paste is used in many of my recipes on the blog, like Achari Chicken (The Best), Authentic Chicken Biryani and Authentic Nihari (The Best).
Ginger garlic paste can turn green because of the garlic. When garlic expose to the mineral in the air it tends to change its color.
Yes! It's absolutely safe.
Just add some olive oil.
Ginger - Known as Adrak in Urdu. Ginger is really good for indigestion.
Garlic - Also know as Lasen in Urdu. Beside enhancing the taste of each dish it gets rid of the pungent meat or chicken smell.
Water - Known as Pani in Urdu. Water is very important to bring to the consistency you want for your ginger garlic paste.
Olive oil - Zaitoon ka Tail as known in Urdu. It's very essential to this recipe to preserve the freshness of Ginger Garlic Paste.
HOW TO MAKE GINGER GARLIC PASTE?
WHY USE GINGER GARLIC PASTE?
Ginger garlic paste rocks for a variety of reasons: your dish becomes engulfed in a refreshing aroma, it sharpens the taste, helps with digestion, and gets rid of the pungent meat smell from your food.
Let's Make Ginger Garlic Paste!!!
5-Minute Homemade Ginger Garlic Paste
- 1 cup garlic cloves unskilled
- 1 cup ginger cut into ½ inch pieces
- ⅓ cup water
- ¼ cup olive oil extra virgin
- Place the ginger, garlic, olive oil, and water in the blender. Run the blender on medium speed or until ginger garlic breaks down.
- Scrape down the bowl, run a couple of times if needed to keep the ingredients moving.
- Add some more water if you want the consistency to be more liquidy.
- Store the ginger garlic paste in an airtight jar in the refrigerator for up to four weeks. (if you make double or triple batch freeze the rest.)