Garlic and ginger – the dynamic duo of Indian cooking! These pungent powerhouses are staples in countless dishes, adding depth of flavor and a warming kick. However, peeling and mincing them each time you cook can be a tedious chore. Imagine a world where you always have fresh, readily available garlic-ginger paste at your fingertips, without the daily prep work. This secret Indian method will revolutionize your cooking experience, saving you precious time and effort. Say goodbye to pre-packaged pastes filled with preservatives and embrace the vibrant, fresh taste of homemade goodness.
This article unveils a simple yet effective technique for preparing and storing a large batch of garlic-ginger paste, keeping it fresh for months. Forget about wilting ginger and sprouting garlic cloves – this method ensures your paste remains flavorful and ready to use whenever inspiration strikes. Ready to learn how to make and preserve your own garlic-ginger paste? Let's dive into the step-by-step guide!
Tools Needed
- Garlic press (optional)
- Heavy object (optional)
- Pillowcase or cloth bag
- Knife
- Mixer/Blender
Ingredients
- Garlic
- Ginger: 1 kg
- Cooking Oil
- Salt: a pinch
Step-by-Step Instructions
Step 1. Prepare Garlic
- 1) Manually separate cloves; 2) Gently hit the garlic bulb with a heavy object; 3) Use a garlic press.
- Massage the separated cloves gently with your hands to loosen the peel. Crush them slightly to remove any remaining bits of peel.
- Add cooking oil (any type you regularly use) and mix well.
- Place the oiled garlic cloves in a pillowcase or cloth bag and gently beat the bag to loosen the peel further. Avoid hitting it too hard to prevent breaking the garlic cloves.
- Remove garlic cloves from the pillowcase; the peel should have come off easily.
- Repeat steps 4 and 5 if needed to remove all the peels.
- Grind the peeled garlic coarsely in a mixer/blender. Do not add any water.
- Add ½ tablespoon of cooking oil and a pinch of salt to the ground garlic.
- Mix well to make a paste.
Step 2. Prepare Ginger
- Soak 1 kg of ginger in water.
- After soaking, mash ginger and remove the outer skin using a knife.
- Finely chop the ginger.
- Grind the chopped ginger coarsely in the same mixer/blender. Do not add any water.
- Add ½ tablespoon of cooking oil and a pinch of salt to the ground ginger. Grind again until smooth.
Step 3. Combine and Store
- Store both garlic and ginger paste in airtight containers. Avoid adding water.
Read more: Spicy Tava Pulao Recipe: Easy Indian Rice Dish
Tips
- The oil and salt act as preservatives, allowing the paste to last for months.
- It's recommended to store the paste outside the refrigerator for at least 3-4 months.
Nutrition
- N/A
FAQs
1. How long does the garlic-ginger paste last?
When stored properly in the freezer, your homemade paste can last for 3-6 months, maintaining its flavor and freshness.
2. Can I use this paste in all my recipes?
Yes! This paste is perfect for curries, stir-fries, marinades, and any dish where you'd typically use fresh garlic and ginger.
3. What's the best way to freeze the paste?
Portion the paste into ice cube trays or small freezer bags for easy use. Once frozen solid, transfer to a freezer-safe container for longer storage.
So there you have it – a simple, effective method to always have fresh, flavorful garlic-ginger paste on hand. This time-saving technique will elevate your cooking, adding convenience and deliciousness to your favorite Indian dishes and beyond. Now go forth and conquer your culinary creations with this secret weapon!