Homemade: Ginger and Garlic Pastes

Homemade: Ginger and Garlic Pastes

When we moved here from India, I was very surprised as well as shocked to find jars of ginger garlic paste on the shelves of the stores. Making fresh pastes at home is something so basic and such an everyday kind of thing, that it was almost an incomprehensible concept for me to see these being bottled and sold. But I do understand how the ready-made jars might make life so much easier for busy people.

The good news is making the pastes at home is not as scary as it sound. They do not need to be done  right when you are cooking with them. They may be made in big batches and stored in the refrigerator for a while or even frozen for months. Indian cooking uses a lot of the ginger and garlic paste and it is always a handy thing to have it ready.

I am often asked by my readers why I do not use fresh ginger and garlic and I use a paste. I do use the fresh ginger and garlic and when I mention ginger or garlic paste in a recipe, this is what I refer to – homemade pastes made from fresh ginger and garlic. Some recipes call for one of the pastes and it cannot be substituted with sliced of chopped fresh ginger.

Ingredients

  • When we moved here from India, I was very surprised as well as shocked to find jars of ginger garlic paste on the shelves of the stores. Making fresh pastes at home is something so basic and such an everyday kind of thing, that it was almost an incomprehensible concept for me to see these being bottled and sold. But I do understand how the ready-made jars might make life so much easier for busy people.
  • If I do not have the paste ready in the refrigerator, I peel the ginger and just use the zester to grate it up.This usually works for smaller amount and the texture with a  zester is fine and close to the paste. Another option would be to peel and roughly chop the ginger and pound the pieces in a big heavy duty mortar and pestle. Same goes for the garlic cloves to make the garlic paste.
  • Homemade: Ginger Paste
  • Ingredients: (makes approx. 2 cups)
  • 1/2 lb fresh ginger, peeled and chopped
  • water, just enough to make a paste (if you use about 1/2 lb of ginger you will need approximately 1 cup water)
Read the whole recipe on eCurry