Making Ginger-Garlic Paste
This paste is the backbone of many curries and braises. Having a jar ready in the fridge eliminates the daily chore of peeling and mincing, letting you start your base with a consistent, potent foundation.
Balance is everything
Use a kitchen scale to measure ginger and garlic by weight, not volume, to ensure the flavors remain consistent every time.
- kitchen scale
- small food processor or spice grinder
- sharp vegetable peeler
- airtight glass jar
What goes in.
- 100 gfresh ginger, peeled and roughly chopped
- 100 ggarlic cloves, peeled
- 1 tbspneutral oil, such as grapeseed or sunflower
The importance of oil
Adding a small amount of oil at the beginning of the blend prevents the fibers from turning gray and creates a stable, smooth paste that doesn't separate.
The method.
Prepare the aromatics
Use a spoon to scrape the skin off the ginger before chopping it into small, uniform cubes. Peel the garlic cloves completely, ensuring no papery skins remain.
Pulse the mixture
Place the ginger and garlic into the processor. Add the tablespoon of oil. Pulse in short, rhythmic bursts rather than running the machine continuously.
Adjust for consistency
Scrape down the sides of the bowl. Continue pulsing until the mixture reaches the consistency of a thick, uniform paste with no visible chunky bits.
Storage
Transfer to a clean, sterilized glass jar. Press the paste down to remove air pockets and store it in the back of the refrigerator.
Other turns to take.
Spicy variation
Add two or three green serrano peppers, stemmed, to the processor for a heat-forward paste.
Turmeric-infused
Include a small 1-inch piece of fresh turmeric root to add earthy depth and color.
When it doesn't go to plan.
If the paste is too dry to blend, add the oil half a teaspoon at a time; avoid adding water, as it reduces shelf life.
Wash your food processor parts immediately after use to prevent the pungent aromatics from lingering in the plastic.
For longer storage, freeze the paste in an ice cube tray, then transfer the frozen blocks into a freezer-safe bag.
The ones that keep coming up.
Why does my paste turn green?
A slight greenish tint can occur due to a reaction between the garlic and air. Using fresh garlic and storing the jar in a dark, cold place helps maintain the color.
How do I know when it has gone bad?
Trust your nose. If the sharp, pungent scent of fresh garlic and ginger turns sour or dull, discard it.
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