Homemade Ginger-Garlic Paste | Back to kitchen basics

Its been a long time since I updated my 'How to' index. And when I browsed it, I found that I am missing the most basic Ginger garlic paste. It is a very essential part of any non-vegetarian kitchen. The flavoring that it adds to biryani can never be beaten and when it is homemade and fresh, the final dish is spot on with loads of flavors. How many of you buy ginger-garlic paste from the stores??? I am not one of them. I make it at home and store this in an air-tight container when I find free time in the weekends. It has a good shelf life and I use mine within one or two weeks but it can last till 1 month.

Everyone has their own version of making GG paste.Here is my version. I add some salt to the paste and hence keep an eye on the dishes I make for salt. You can skip adding salt too.

~*What U Need*~
Ginger - 1 cup
Garlic - 1 cup
Water - 1 tsp
Oil - 1 tsp
Salt - 1/8 tsp

How I Made it:
Peel the skin off ginger and garlic and chop them roughly. Blend this with salt, water and oil till you get a smooth paste. Store in an airtight container. Refrigerate it.

Sending this to EP series held at SpiceNFlavors originally started by Julie.



So thats it Folks...
With Love,

Signs off!!!