Ginger Garlic Paste:
Many recipes, especially Thai and Indian cuisines, ask for Ginger Garlic Paste. This can be store bought, though often difficult to come by, or made at home. It can be frozen or stored in the refrigerator in an airtight container for a number of weeks at most. try at home and then you will never look back.Oil helps to keep paste fresh for longer time it works as preservatives and doesn’t get the paste colour change after a while.
Ingredients for Ginger Garlic Paste:
Chopped Ginger – 1 Cup,Garlic Cloves – 1 Cup
Oil – 1 tbsp
1.Peel garlic and chop if desire.
2.Grind in mixie by adding 1tbsp of oil not water.
3.Use clean, dry spoon and store in clean, dry glass bottle or box and refrigerate.
Always use clean dry spoon, if not paste may change colour and chances to spoil soon.
Keep the paste in fridge always, don’t let the paste sit on your kitchen worktop.
~ 1:1 ratio works best for ginger-garlic paste so try to do the same.
Colour changes in Ginger Garlic paste,
Garlic and ginger ground together exposed to air the colour changes because of garlic’s natural sulphur content Don’t worry, greenish-blue colour changes aren’t harmful and your garlic is still safe to eat. (unless you see other signs of spoilage- mould, odor)…
Utensils your are using (such as cast iron, tin, or aluminum) can sometimes reacts with sulphur in Garlic changes the colour of garlic and even any copper in your water supply,