Link to parent thread: British Indian Restaurant (BIR) cooking
Garlic & Ginger paste is a precursor ingredient for BIR cooking and is used in virtually all dishes, so it's useful to have some knocking about in your fridge at all times. You can buy it commercially in a jar, but why pay what the supermarkets are charging for something so simple? I do about 50 - 75g each of garlic and ginger and keep it in an airtight container in the fridge where it can last months since both ingredients have natural anti-bacterial properties.
Ingredients
Garlic & Ginger paste is a precursor ingredient for BIR cooking and is used in virtually all dishes, so it's useful to have some knocking about in your fridge at all times. You can buy it commercially in a jar, but why pay what the supermarkets are charging for something so simple? I do about 50 - 75g each of garlic and ginger and keep it in an airtight container in the fridge where it can last months since both ingredients have natural anti-bacterial properties.
Ingredients
- Equal amounts of peeled garlic and peeled ginger, roughly chopped.
- Approx. 1 tbsp water.
- In a spice grinder or blender, blend all the ingredients until you have a roughish paste as above. Add water if it's too dry to loosen it a little, but it wants to be quite stiff.
