One of the most widely used ingredients in almost every vegetarian and non-vegetarian Indian dish—like curries, dal and marinades—is the aromatic blend of ginger and garlic paste. While some prefer to make it fresh at home, others get the packaged ones which have water, acidity regulators, stabilisers and turmeric powder added to them.
But then, nothing beats homemade, freshly-blended ginger and garlic paste—it simply enhances the taste and aroma of any dish. However, chef Kunal Kapur recently shared his gharwali ginger-garlic paste recipe which is making us wonder if we have been doing it wrong all this while. Check it out.
Chef Kunal’s homemade ginger and garlic paste
He shared a video of the recipe with the caption, “If you are someone who loves to eat or prepare Indian food then ‘Ginger and Garlic Paste’ is something that you must be using very often. My recipe here uses no vinegar or preservatives. Instead, we use salt and oil to grind and preserve ginger paste and garlic paste.”
Image Credit: Chef Kunal Kapur, Instagram
For garlic paste
1 cup Garlic, peeled
½ tbsp Salt
½ cup Oil
For ginger paste
1 cup Ginger, chopped
½ tbsp Salt
½ cup Oil
1. Let’s start with garlic paste first. For that, you need some big, peeled garlic cloves, also known as Elephant garlic or Chinese garlic. Make sure you don’t wash them after peeling.
2. Now put these cloves in a blender jar and add 1/2 tbsp of salt to it. Instead of adding water, add 1/2 cup of cooking oil, and blend.
3. Once your smooth and creamy garlic paste is ready, transfer it to an airtight jar. You can use this paste directly for marination also.
4. Coming to the ginger paste: roughly chop peeled ginger into small pieces and transfer them to a blender jar. Next, add 1/2 tbsp salt and 1/2 cup oil. Blend to make a fine paste, and transfer it to an airtight container and store it in the refrigerator. You can easily use it for a month-and-a-half.
Why oil and salt but no water?
All those who have been washing garlic and adding water to the paste, hear us out. Using oil and salt gives a longer shelf life to the paste. Not just that, it reduces and slows down microbial activity, and you can store it and use it for more than a month.
Lead Image Credit: iStock and Chef Kunal Kapur, InstagramInternet Explorer Channel Network