Being so busy these days, my mind wants to rest, but my body wants to be in the kitchen. Though cooking is a stress-reliever, there are times that I just want to be in bed and sleep.
I was in a grocery store looking for something to take with me so I can finally make the recipe I am scheduled to do. I was very tired that day and I thought of buying myself a bottled ginger garlic paste instead of making one. With the thought of skinning the ginger and garlic – no, thank you! I was about to get one, but when I saw the bottled paste, I didn’t like it. So I told myself – “Okay! I will make my own.”
There are versions that doesn’t use turmeric powder, so they are very light in color. I love mine yellowish (and I love turmeric), so I added some color.
I also thought of not blogging this because I don’t know if I can call this a recipe as it is very easy, but I also told myself that this is my first step of trying Indian foods, why not?
I have learned that ginger garlic paste is widely used in Indian cooking, so I bring you my first Indian-cooking experience. 🙂
Ginger Garlic Paste
- 1/2 cup ginger, roughly chopped
- 1/2 cup garlic, chopped
- 1/4 turmeric powder
- 1/2 tsp salt
- 1/4 tsp oil
- Wash and peel the ginger, then roughly chop.
- Peel garlic.
- In a food processor or blender, place ginger and garlic. Pulse until it turns into a fine paste.
- Add oil, salt and turmeric powder. Mix very well to get an even color.
- Transfer in a can container.
- Keep in the fridge until read to use.
Source recipe: Homemade Ginger Garlic Paste by Spicy Treats
The recipe can be doubled. If your blender/food processor is small, this can be done in batches.
If handled properly (stored in a sterilized hit-tight jar), this can last up to two to three weeks as per the source recipe.
Happy Fiesta Friday!