Ginger Garlic Paste is an important ingredient in most of the Indian Curries. It is very easy to make and makes your curry shout Indian 🙂
DID YOU KNOW?
- Ginger is an ancient material, used in Ayurveda. A piece of fresh ginger, placed with some salt on the dining leaf in south India, starts the meal and stimulates the process of digestion.
- According to the bower manuscript, Garlic is supposed to possess five of the six tastes of Ayurveda. Only the sour taste is missing. It is thus versatile in aligning humoral imbalances.
- (Each individual is supposed to have a particular humoral makeup, or “constitution,” and health is defined as the proper humoral balance for that individual)
|Ginger (Peeled & Chopped)||1 cup||Washed and pat dried|
|Garlic (Peeled)||1 cup|
|Oil||3 tbsp||I use Sesame oil|
- Wash ginger and pat dry with a towel to remove all the moisture.
- Peel and chop ginger and garlic.
- Blend Ginger, garlic, oil and salt in a dry blender. If you have trouble grinding it into a smooth paste, add more oil.
- Removing all the moisture, prevents bacterial growth. The oil and salt acts as preservatives. So, you can refrigerate it for one month or freeze for upto 6 months. Use your ginger garlic paste to make amazing curries like this Madras Chicken Curry..
- A Historical Dictionary of Indian Food by K.T.Achaya