Now if you cook spicy food or Indian food like we do, you’ll often find recipes calling for ginger garlic paste or chilly ginger pastes. Or even if they don’t, most Indian recipes, vegetarian or otherwise, will have copious amounts of ginger, garlic and chillies in them. So, instead of having to chop these ingredients fine every time, or having to grind them every time, it’s easier to just make a lot of ginger garlic paste at one go and store it in the refrigerator for use.
Yes, we make a lot of spicy ginger garlic paste at one go and store it up for use in curry recipes. Saves time and energy!
So how do you make the ginger garlic paste?
Quite simply, grind everything together and that’s it! Just think, you’re saving yourself from washing the food processor a dozen times. Or rather 20 times. Just once is a pretty good exchange offer.
So anyways, this is what you need.
2 pods of garlic
12 green chillies
Clean your garlic, roughly chop the ginger to bits, and break the chillies in halves. Next, grind all these ingredients together in the mixer or food processor till they form a paste. Refrigerate and use over the next few months. Whenever a recipe requires ginger-garlic paste or ginger-chilli paste, even if it’s just any two of these 3 ingredients, this glutenfree spicy paste is a quick substitute. Now, if your recipe asked for a chilli-garlic paste, this paste might change the outcome a bit, but if you’re in a hurry, you can still use. It definitely beats store-bought pastes any day!
Other Paste combinations
- 1 part ginger to 2 parts garlic (since ginger has a stronger flavor)
- 1 part ginger to 1 part chillies
- 2 parts garlic to 1 part chillies
Notes: Don’t add salt in the mix. You could if you want to, but it will be difficult to measure out for recipes later. You might end up with something super-salty. It’s just easier to add salt to the recipes during the final preparation of the dish.