{"id":26664,"date":"2012-02-22T15:02:12","date_gmt":"2012-02-22T22:02:12","guid":{"rendered":"http:\/\/www.ecurry.com\/blog\/?p=26664"},"modified":"2012-04-09T20:00:55","modified_gmt":"2012-04-10T03:00:55","slug":"homemade-ginger-and-garlic-paste","status":"publish","type":"post","link":"http:\/\/www.ecurry.com\/blog\/condiments-dips-and-sauces\/homemade-ginger-and-garlic-paste\/","title":{"rendered":"Homemade: Ginger and Garlic Pastes"},"content":{"rendered":"


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When we moved here from India, I was very surprised as well as shocked to find jars of ginger garlic paste on the shelves of the stores. Making fresh pastes at home is something so basic and such an everyday kind of thing, that it was almost an incomprehensible concept for me to see these being bottled and sold. But I do understand how the ready-made jars might make life so much easier for busy people.<\/p>\n

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The good news is making the pastes at home is not as scary as it sound. They do not need to be done\u00a0 right when you are cooking with them. They may be made in big batches and stored in the refrigerator for a while or even frozen for months. Indian cooking uses a lot of the ginger and garlic paste and it is always a handy thing to have it ready.<\/p>\n

I am often asked by my readers why I do not use fresh ginger and garlic and I use a paste. I do use the fresh ginger and garlic and when I mention ginger or garlic paste in a recipe, this is what I refer to – homemade pastes made from fresh ginger and garlic. Some recipes call for one of the pastes and it cannot be substituted with sliced of chopped fresh ginger.<\/p>\n

Often times in a recipe the ginger garlic paste<\/em> is called for together in a single term (read “ginger garlic<\/em>” ). It just means an equal combination of the ginger and garlic paste. However I do usually mention them as separate ingredients and also make the pastes separately. This way if the recipe calls only for the single one I can use it right away and also combine them if needed.<\/p>\n

If I do not have the paste ready in the refrigerator, I peel the ginger and just use the zester to grate it up.This usually works for smaller amount and the texture with a\u00a0 zester is fine and close to the paste. Another option would be to peel and roughly chop the ginger and pound the pieces in a big heavy duty mortar and pestle. Same goes for the garlic cloves to make the garlic paste.<\/em>
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Homemade: Ginger Paste<\/em><\/h2>\n


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Ingredients: <\/strong>(makes approx. 2 cups)<\/em><\/p>\n

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  1. 1\/2 lb fresh ginger, peeled and chopped<\/strong><\/li>\n
  2. water, just enough to make a paste (if you use about 1\/2 lb of ginger you will need approximately 1 cup water)<\/strong><\/li>\n<\/ol>\n


    \n<\/strong><\/em>
    \nMethod:<\/strong><\/p>\n

    Add the water first in the blender (makes it easier to blend). Add the chopped ginger and blend it together in a blender until pureed and smooth.<\/p>\n

    Store in an air tight container in the refrigerator for about 5-7 days.<\/p>\n

    To freeze:<\/em><\/span><\/p>\n

    Use the cubed ice trays to freeze the paste. It is the easiest way to freeze and use; you can take out as many cubes as you would need for each use.\u00a0 Or individual small packs of the paste may be stored in plastic\/ziploc bags. The frozen paste will last for a few months.<\/p><\/blockquote>\n


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    \nNotes\/Tips:<\/em><\/span><\/p>\n

    Fresh ginger is found in the produce department of most supermarkets. Look for ginger with\u00a0 brown skin (skin that show like ridges are okay, but not the wrinkled ones). The surface should be smooth and should feel heavy. The ginger which feels light and the ones which feel soft and you can press into are not good. Fresh ginger keeps well for a long time (few weeks) when kept loosely wrapped\u00a0 in\u00a0 the refrigerator\u2019s vegetable bin (use the bin which has humidity control if you have one). The skin of the fresh ginger may be peeled easily with a peeler or a paring knife.
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    \n\"garlic<\/p>\n


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    Homemade: Garlic Paste<\/em><\/h2>\n


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    Ingredients: <\/strong>(makes approx. 2 cups)<\/em><\/p>\n

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    1. 5 large heads of garlic, cloves separated and peeled
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    2. water, just enough to make a paste
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      \n<\/strong><\/em>
      \nMethod:<\/strong><\/p>\n

      If you are wondering how much time you would be spending peeling cloves of 5 heads of garlic, you have to see this Video: How to peel a head of Garlic (from Saveur<\/a>). It is truly fantastic and it really works! I use no other way these days and have 5-6 heads of garlic cloves peel only in few minutes.<\/em><\/p>\n

      Add the water first in the blender (makes it easier to blend). Add the garlic cloves and blend it together in a blender until pureed and smooth.<\/p>\n

      Store in an air tight container in the refrigerator for about 5-7 days.<\/p>\n

      To freeze:<\/em><\/span><\/p>\n

      Use the cubed ice trays to freeze the paste. It is the easiest way to freeze and use; you can take out as many cubes as you would need for each use.\u00a0 Or individual small packs of the paste may be stored in plastic\/ziploc bags. The frozen paste will last for a few months.<\/p><\/blockquote>\n


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      \n\"home
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      \nRelated Posts: <\/strong><\/p>\n

      Chili Garlic Paste<\/a><\/strong><\/em><\/p>\n

      Makhani Masala \/ Butter based Tomato Cream Sauce<\/a><\/strong><\/em><\/p>\n

      Curry Sauce<\/a><\/strong><\/em><\/p>\n

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