Making Ginger-Garlic Paste
This paste is the engine behind countless curries and stir-fries. Making your own ensures the bite of the ginger and the pungency of the garlic remain sharp and bright, rather than the dull, metallic flavor found in jarred alternatives.
Freshness is the only shortcut that matters.
Use plump, firm ginger root and garlic cloves without any green sprouts, as older garlic turns bitter when pulverized.
- food processor or high-speed blender
- chef's knife
- small glass jar with a tight lid
What goes in.
- 1/2 lbfresh ginger root, peeled and chopped
- 1/2 lbgarlic cloves, peeled
- 2 tbspneutral oil, such as grapeseed or sunflower
- 1/2 tspsalt (acts as a stabilizer)
Keep it one-to-one
Measure your ginger and garlic by volume or weight in a 1:1 ratio. This balance prevents one ingredient from overpowering the other during the cooking process.
The method.
Prepare the aromatics
Use the edge of a spoon to scrape the skin off the ginger root. Chop the ginger into small, uniform cubes so they don't get stuck in the blades.
Combine
Place the ginger, garlic, salt, and oil into the processor. The oil serves to lubricate the paste, making it easier to measure out later without it clinging to your spoon.
Process
Pulse several times to break down the chunks, then run the motor steadily. Stop to scrape down the sides with a rubber spatula at least twice to ensure no large pieces remain.
Test for consistency
The paste should look like wet sand or a smooth purée. If it is too dry, add water or oil one teaspoon at a time; do not add too much liquid or the paste will thin out and splatter violently when it hits a hot pan.
When it doesn't go to plan.
If the paste turns slightly green over time, it is still safe to use; it is a natural chemical reaction between the garlic and the ginger.
Sterilize your glass jar in boiling water before filling to increase the shelf life of your paste.
Freeze the paste in an ice cube tray, then transfer the cubes to a freezer bag for individual portions that are ready to drop directly into a hot wok.
The ones that keep coming up.
Should I use water or oil to thin the paste?
Oil is better for shelf life as it coats the aromatics and prevents oxidation. Use water only if you intend to use the entire batch within 3-4 days.
How do I peel a large amount of garlic quickly?
Place the cloves in a hard container or a metal bowl, cover with a lid, and shake vigorously for 30 seconds; the friction loosens the skins.
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