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
[edit | edit source]Typically, 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
[edit | edit source]Depending 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
[edit | edit source]The 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
[edit | edit source]References
[edit | edit source]- ↑ 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.