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Author Topic: Ginger paste & Garlic paste  (read 5,943 times)

AI Summary
The discussion provides various methods for making ginger and garlic paste, with users suggesting a common approach of blending equal parts of chopped ginger and garlic with a bit of water and optional oil to achieve a thick porridge-like consistency. The pastes can be stored in the fridge for a couple of weeks or frozen in ice cube trays for longer preservation. Additionally, some users mention that pre-made bottled pastes can be used as alternatives, though they impart a different flavor to dishes.

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Offline WelshMick

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Ginger paste & Garlic paste
« on: February 16, 2007, 03:44 PM »
Hi All
Looking at many of the Curry Recipes on this site,  I see people using there own Ginger paste and Garlic  paste in there recipes .Can you please tell me how to make the two pastes and how long do they keep.
Mick  ::)
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Offline Curry King

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Re: Ginger paste & Garlic paste
« Reply #1 on: February 16, 2007, 04:18 PM »
Hi Mick

I tend to make the pastes together as I don't find myself needing one without the other. 

Chop up 50\50 amounts of garlic and ginger
Add to a food processor with a little water
I usually add a splash of oil, this is optional though, tends to stop it going green
Keep adding water until it there is enough for it to blend

Should keep for a couple of weeks in the fridge, iv've kept it for longer or can be frozen in an ice cube tray.

I think there is a more detailed description amongst the Bruce Edwards articles.

cK
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Offline King Prawn

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Re: Ginger paste & Garlic paste
« Reply #2 on: February 16, 2007, 09:05 PM »
Yup, CK is right, but note that it should be the consistency of thick porridge.

KP(V)
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Offline Cory Ander

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Re: Ginger paste & Garlic paste
« Reply #3 on: February 16, 2007, 11:45 PM »
Hi WM,

I simply make it and use it as I need it.  I use a ratio of  approximately 1 ginger to 2 garlic and blitz it to a puree in a mini blender, together with about a tablespoon or so of oil. 

As CK says, this will keep in the fridge for a few days (weeks?) or in the feezer (e.g. freeze in an ice cube tray and bag) for months.

Bottled garlic and ginger and garlic/ginger purees are an acceptable and expedient alternative, though they give their own, very distinctive, taste and smell to a dish.

Also, see here: https://curry-recipes.co.uk/curry/index.php?topic=1192.0

Regards,
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Offline WelshMick

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Re: Ginger paste & Garlic paste
« Reply #4 on: February 18, 2007, 12:04 PM »
Thanks for your tips on  making Ginger paste & Garlic  paste
Mick
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