Ginger-Garlic paste, like Masala powder is a must in Indian cooking. I cannot imagine a dish without ginger and garlic, be it vegetarian or non-vegetarian. Having the paste handy will save you time on peeling, chopping and mincing. I don't bother much making this at home as I don't mind using the readymade ones from stores.They are equally good.
Common Concern about the greenish hue the "Homemade Ginger-Garlic Paste" develops over time: I did a Google search and found this here:
Ingredients (Yields ~14 Oz/ 1-3/4 Cups):
Some Recipes using Ginger-Garlic paste:
Baked Tandoori Chicken:
Healthy Kadai Paneer:
Crispy Baked "Masala" Chicken:
Enjoy!
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Common Concern about the greenish hue the "Homemade Ginger-Garlic Paste" develops over time: I did a Google search and found this here:
1. If fresh garlic is picked before it is fully mature and hasn't been properly dried, it can turn and iridescent blue or green color when in the presence of an acid- in this case, the oils of the ginger.
2. A reaction between garlic's natural sulfur content and any copper in your water supply, or in the cooking utensils your are using (such as cast iron, tin, or aluminum) can sometimes change the color of garlic.
3. Garlic will also turn green (develop chlorophyll) if exposed to an temperature change or is exposed to sunlight. Some people say it can be stored for 32 days at or above 70 - 80° F to prevent greening.
4. Are you using table salt instead of kosher or canning salt? That can cause the garlic to turn blue or green. Table salt contains iodine, which discolors whatever you're pickling/preserving. Use kosher or pickling salt.
Don't worry, greenish-blue color changes aren't harmful and your garlic is still safe to eat. (unless you see other signs of spoilage- mold, odor).
2. A reaction between garlic's natural sulfur content and any copper in your water supply, or in the cooking utensils your are using (such as cast iron, tin, or aluminum) can sometimes change the color of garlic.
3. Garlic will also turn green (develop chlorophyll) if exposed to an temperature change or is exposed to sunlight. Some people say it can be stored for 32 days at or above 70 - 80° F to prevent greening.
4. Are you using table salt instead of kosher or canning salt? That can cause the garlic to turn blue or green. Table salt contains iodine, which discolors whatever you're pickling/preserving. Use kosher or pickling salt.
Don't worry, greenish-blue color changes aren't harmful and your garlic is still safe to eat. (unless you see other signs of spoilage- mold, odor).
Ginger/Garlic paste can be frozen in small portions and thawed right before using it.
- 4 head Garlic
- Palm-sized Ginger
- 2 Tbsp Olive Oil
- 1 Tbsp White wine vinegar
- 1 (Heaped)Tsp Salt, Kosher or Pickling Salt ideal
Procedure:
- Peel the Garlic. Wash and Peel Ginger. It doesn't have to be perfectly peeled. Pat it with paper towel to remove all traces of water. It doesn't have to be perfectly peeled.
- Roughly chop the ginger and add both the ginger and garlic to the blender. Add the oil, vinegar and salt. The Oil, Vinegar and Salt act as preservatives.
- Blend it to a smooth paste.Make sure the blender jar is dry.
- Scoop it from the blender using a dry spoon and fill a dry air-tight container. Store it in the coldest part of the fridge. Never keep it at room temperature.Shelf life is upto 6-8 weeks. Freeze to extend the shelf life. Always use dry spoon to retrieve the paste.
Baked Tandoori Chicken:
Healthy Kadai Paneer:
Crispy Baked "Masala" Chicken:
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#18
Staple in my fridge too.
ReplyDeleteWhite wine vinegar is an interesting ingredient in your list. I never add it to may paste. I guess it acts as a preservative.
ReplyDeleteOh this is great! My jar of garlic ginger paste is near the end, and I just added it to my shopping list. I should try making my own next time! Thanks!
ReplyDeleteSuch a useful basic one for our cooking..nice pictures..and your chicken picture looks good..
ReplyDeleteI cant survive without this paste, beautifully done.
ReplyDeleteI use this paste in most of my cooking..Useful post and beautiful clicks.
ReplyDeleteDivya's Culinary Journey
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Its been very time i have been here hope all is good CL, homemade g&g is very much found at our home as well, every time mum visits me she makes them in batches stores for me, they are certainly life saviors!
ReplyDeleteThanks for a good post on ginger garlic paste. It helps me understand why they turn color often. I stopped making the paste and use them fresh these days. Now, maybe I can go back to making the paste.
ReplyDeleteAwesome recipe
ReplyDeleteuseful post, with the addition of vinegar too- that kadai paneer looks awesome.. pass me that plate:) :)
ReplyDeleteKalyani
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I too make small quantities of this and store it in the fridge.Never used vinegar though.Will try your version next time.That paneer curry click looks awesome...
ReplyDeletegood one CL. Never used vinegar to make this paste.
ReplyDeleteThat was a detailed explanation with good to know info. Wish you could link it to
ReplyDeleteServe It - Blended