~Recipe credit: Mummy Bobat~
- 1kg fresh ginger
- 750g garlic
- a drizzle of oil (this prevents it from going black)
- enough water to make a thick paste
- Dash of turmeric powder to add colour – optional
- Recite Bismillah
- Peel ginger (you can do this using a potato peeler).
- Peel garlic.
- Grind together in a chopper / food processor with enough water until it forms a smooth paste.
- Then put the paste through a sieve to remove all the water. Reuse this water when grinding the next batch. Repeat the process until all the ginger & garlic paste has been grinded. Not adding too much water & reusing the water in this way will allow the ginger garlic paste to keep its favour.
- Add a drizzle of oil & a dash of turmeric powder & mix.
- You can store this in a air tight container in the fridge & extra can be frozen in a tub & pulled out when you need it. This is generally used more, hence we keep it in a tub in the fridge, but if you feel you will not be using it as much, you can either freeze it in a ice cube tray / a standard tray. Once frozen pull it out, let it sit at room temperature until you can cut through it, but it is still frozen.
- Cut desired sized cubes, place in a freezer bag & freeze! Use as needed!
- You may be able to buy vacuum packed, ready peeled garlic in your local Asian grocery store.
- If this is a bit overwhelming for you, especially for our revert sisters & those who are new to Indian cooking, your local grocery store should have frozen blocks of ginger garlic paste. You can use that whilst you get comfortable in your kitchen. Nothing beats freshly grounded though! Once you get that hang of everything you can give it a go!