Basic recipe: ginger garlic paste

Ginger and garlic paste is part of many recipes in the indian cuisine and oriental cuisine. It is used in sauces, broths and even infusions and gives a very special flavor to the dish in which it is used. It is also part of stir-fries to season vegetables And it is that, in addition to the excellent aroma that it contributes to each recipe, it has very healthy properties, fights nausea, regulates the digestive system, strengthens the immune system and even has effects anticancer. Soon I will be proposing recipes in which it is used.

It is better to prepare it each time it is going to be used or to freeze the pasta in ice buckets. If you keep it in the fridge, no more than 2/3 days. If you want to keep it, a good formula is to freeze it in an ice bucket and take out small portions when necessary. Dare to experiment with it and add it to your usual broths or stir-fries.

Basic recipe: ginger garlic paste

Print recipe

Save recipe

Close

Please login to bookmark

Please login

No account yet? Sign up

Ginger and garlic paste is an essential seasoning in Indian cuisine and oriental cuisine.

• Ana Valdes

• Kitchen: india
• Recipe type: sauces
• Calories: 200
• Rations: 200 g

• Preparation time: 1M
• Cooking time: 1M
• Total time: 2M

Ingredients

• 125 g peeled ginger root
• 75 g garlic, peeled
• 25 ml of aceite oliva
• 50 ml water

Preparation

1. We introduce the chopped root, the garlic and the water. We crush during 30 seconds, progressive speed 5/10.

2. We program speed 4, no time and we are pouring the oil little by little on the lid, so that it slides through the nozzle.

Notes

It can be stored in the refrigerator in a glass jar, but only for 2/3 days. [br]To preserve the pasta, it is better to freeze it in ice cube trays and take out small portions when needed.

Equivalences with TM 21