Naan Therapy

Or should it be 'paratha' therapy …

Kitchen tips: Ginger-garlic paste

with 2 comments

Indian cooking frequently calls for ginger-garlic paste. Instead of buying a jar (with preservatives) of this paste from an Indian store, I follow Atul Kochhar’s suggestion and make a bottle of the paste at a time and it lasts me a week or two. It freezes well for 4-6 weeks. For my version, I blend the following together:

  1. 2 cups of peeled and chopped ginger
  2. Peeled cloves from one head of garlic
  3. A bunch of coriander stems (optional)
  4. 6 thai chillis
  5. 4 Tbsp of peeled raw turmeric (in season, optional)
  6. 4 Tbsp vinegar

Written by Som

November 10, 2009 at 9:16 am

Posted in Cuisine, Recipe, South Asia

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2 Responses

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  1. […] 1 Tbsp garlic-ginger paste […]

  2. […] chicken pieces, remove any external fat globs, cut into 1 inch pieces, pat dry and  add 1 Tbsp of ginger-garlic paste, 1 Tbsp vegetable oil and 1 Tbsp of […]

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