HOMEMADE GINGER-GARLIC PASTE
Ginger garlic paste is a key and very common ingredient found in many Indian and Asian dishes. Here, I am sharing the method that saves time and increases the shelf life of the paste without adding any preservatives such as vinegar.
Ingredients
- Garlic 225 grams, peeled
- Ginger 225 grams, peeled & chopped
- Salt 1 teaspoon
- Oil 1 tablespoon
Step by step video instructions can be found on Culinary Delights Youtube channel.
METHOD:
FOR ELECTRIC PRESSURE COOKER:
1. Peel the garlic. Wash and peel, and chop the ginger. Add the ginger, garlic to a heat proof container. Add the salt.
2.Add the water to the inner pot of the electric pressure cooker. Keep the container with ginger, garlic on a trivet. Cover the container.
3. Cook on high pressure for 5 minutes. Release the pressure immediately. Remove the container and let it cool completely.
4. To make paste: Add the steamed ginger and garlic to a blender, drizzle 1 tablespoon of oil. Blend into a fine paste without any additional water.
5. Store the ginger-garlic paste in an airtight container in the refrigerator for up to 6 months.
4. You can also freeze the paste into individual portions by adding the paste to an ice tray and freeze in a ziplock bag.
FOR STOVETOP PRESSURE COOKER:
1. Peel the garlic. Wash and peel, and chop the ginger. Add the ginger, garlic to a heat proof container. Add the salt.
2.Add the water to the inner pot of the stovetop pressure cooker. Keep the container with ginger, garlic on a trivet. Cover the container.
3. Cook on high flame for 1 whistle.Turn off the flame. Release the pressure immediately. Remove the container and let it cool completely.
4. To make paste: Add the steamed ginger and garlic to a blender, drizzle 1 tablespoon of oil. Blend into a fine paste without any additional water.
5. Store the ginger-garlic paste in an airtight container in the refrigerator for up to 6 months.
4. You can also freeze the paste into individual portions and freeze in a ziplock bag.
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