Garlic and Ginger Paste
Garlic and ginger paste is an essential condiment in Sri Lankan and South Asian cooking. No need to mince garlic and ginger for every recipe. My homemade version is fresh and keeps longer, and so much better than store-bought.
Equipment
- Food Processor
Ingredients
- 1 cup garlic cloves
- ½ cup ginger sliced
- 3 tbsp oil
- ½ tsp salt
Instructions
- Peel and roughly chop fresh garlic and ginger.
- In a food processor, add the chopped garlic, ginger, and salt to a food processor and blend until finely chopped and well combined.
- Gradually add the oil and continue processing until it forms a smooth, paste-like consistency. Do not add water. Add bit more oil if needed.
- Transfer the ginger garlic paste to a clean, airtight jar for storage.
Notes
- Store in air tight jar in the refrigerator for up to a week.
- For longer storage, you can freeze the paste. Simply fill an ice cube tray with the paste and freeze. Once frozen, transfer the cubes to a freezer bag to keep them fresh for several months.
DID YOU MAKE THIS?I want to know! Leave a comment & recipe rating below or tag @loveandotherspices on social media!