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Use 1–2 tablespoons per dish as a flavor base for curries, lentils, sauces, or marinades.
Store in an airtight glass jar in the refrigerator for up to 1 week.
For longer storage, freeze in ice cube trays and store the cubes in a sealed bag for up to 3 months.
Always use a clean spoon to prevent spoilage.
Variations:
Add green chili for a spicy version.
Mix in turmeric or cumin for an extra flavor boost.
Replace the oil with ghee for a richer, more traditional base.
Blend with tomato paste for an instant curry base.
FAQ:
Q: Can I use pre-minced garlic and ginger?
A: Fresh is best for flavor, but pre-minced can work if you're short on time — adjust quantities to taste.
Q: Is it necessary to cook the paste?
A: Cooking removes bitterness and enhances sweetness and aroma. It’s highly recommended.
Q: What kind of dishes can I use this in?
A: Indian curries, Asian stir-fries, stews, soups, rice dishes — it’s extremely versatile.
Q: Can I double or triple the batch?
A: Yes. This paste is perfect for batch cooking and freezing in portions for future use.
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