Cookbook:Ginger Garlic Paste
| Ginger Garlic Paste | |
|---|---|
| Category | Herbs and spices |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Ginger garlic paste, also known as ginger garlic masala or adrak-lehsun paste, is a mixture of finely minced or crushed fresh ginger and garlic. It can be made at home or purchased.
Characteristics
editTypically, the paste is simply equal amounts of fresh, peeled ginger and garlic ground or pounded together until smooth.[1][2][3] Some preparations may alter the ratio of the components or include some variety of preservative agent.[1][2][4]
Selection and storage
editDepending on whether a preservative agent is used, ginger-garlic paste can keep for days to weeks in the refrigerator.[1][2][3] For longer-term storage, it can be portioned out and frozen, where it will keep for many months.[1][2]
Use
editThe paste is commonly used in households that do a lot of South Asian cooking, where both ginger and garlic are widely used and combined.[1][2][3] It typically is most efficient if you make a lot of food from this family of cuisines, and the amount of time saved from the paste really adds up;[1][2] otherwise, you may as well just process the garlic and ginger every time you make it.
Recipes
editReferences
edit- ↑ a b c d e f Amit, Dassana (2023-01-29). "Ginger Garlic Paste Recipe". Dassana's Veg Recipes. Retrieved 2024-09-04.
- ↑ a b c d e f Chopra, Sonia (2021-03-01). "Ginger-Garlic Paste Is the Ultimate Base-Marinade-Batter-Rub". Bon Appétit. Retrieved 2024-09-04.
- ↑ a b c "What is Ginger-Garlic Paste? Glossary | Uses, Benefits + Recipes". www.tarladalal.com. Retrieved 2024-09-04.
- ↑ swasthi (2017-12-15). "Ginger Garlic Paste Recipe". Swasthi's Recipes. Retrieved 2024-09-04.