Learning to cook Indian food comes with its musts, like obviously curry powder, I mean how can you make curry without the curry powder.
Another of those musts is ginger and garlic paste.
It adds extra flavour to the meaty curries and the aroma it lets off as the curry cooks is soo delicious.
Growing up I always remember there being a bottle of garlic and ginger in the fridge, so I was never under the impression that you could make it at home.
Or that you could but it would require this and that in order to preserve it.
HOW WRONG WAS I????
The other night I was watching Arjun’s Spice journey and I saw her making some fresh ginger and garlic and she made it look so easy that I knew I just had to try it out.
It is actually really simple.
And the fun part there is actually no strict recipe to follow
All I did was clean
two pieces of ginger,
two houses of garlic,
4 green chillies.
I placed it all in a blender and blended till smooth, then I added salt and mixed.
I placed it in a sterile jar and filled up the container with olive oil till it covered the mixture.
And hey presto it was done, I just popped it into the fridge till I needed it.
Prepared, tried and tested by: Bobby Swanson
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