Ginger-garlic paste is used a lot it Indian recipes, and this is something that should not be store brought, since fresh, homemade paste really makes a difference in the taste of the curry. Its very simple to make and can be stored in the fridge for a month or two. Ginger-garlic paste must be added early on in the cooking process so that it is cooked thoroughly and you don`t get the raw taste in the dish. Also, you would need more of this in chicken or any other non-veg dishes than you would need for vegetable dishes.
Ingredients:
large, palm sized piece of ginger
2 large heads of clove (the cloves come to a bit lesser quantity than the ginger)
2 tsp salt (salt acts as a preservative)
Procedure:
1. Peel the ginger and garlic cloves. (takes some time to peel all the cloves one by one, you can do it while sitting and playing with your kids..)
2. Chop them roughly and grind to a paste in a mini grinder along with the salt. Donot add water.
3. Store in a clean, air-tight jar in the fridge. Use a dry spoon to scoop the paste when using.
