Skip to main content
An absolutely essential addition to most Goan or Indian cooking, this simple mix adds tons of flavour to a dish. Used either as a marinade or as a flavouring agent, it's almost indispensable in my cooking. I've done a few different variations of this mix over the years, some using vinegar, others using turmeric, but there's nothing simpler than the one I've listed here. Here's my simple method of making and storing ginger garlic paste.
250 grams ginger (peeled and chopped into small pieces)
250 grams garlic (peeled and chopped into small pieces)
1 - 2 teaspoon salt
2 - 3 tablespoon oil
500 ml mason jar (for storing)
|Ginger Garlic Paste|
1. Grind all the ingredients either in a blender or using a mortar and pestle.
2. Bottle and refrigerate.
Add as required to your cooking.
Post a Comment