Ginger paste in an essential part of Indian cooking and is used in almost every dish. Ginger root is very aromatic and has a spicy and pungent smell. While grating fresh ginger one can smell its strong odors. Despite this ginger has many medicinal properties and one being its a great cough remedy – Squeeze out juice of grated ginger mix it with 1 teaspoon of honey and swallow it. It coats the throat like a moisturizer and soothes its irritation.
IF LOOKING FOR GINGER- GARLIC PASTE THEN ADD 1 CUP OF GINGER + 1/2 CUP OF GARLIC PODS AND GRIND TO A SMOOTH PASTE.
Coming back to my post homemade ginger paste is quick to make and can come in handy. Whenever my recipe calls for ginger – garlic paste it is always homemade ginger paste. Using a knife or tip of a spoon peel ginger skin, wash and ground it to paste. Preserve it by adding 1 tablespoon of oil and it will stay for long. Just like garlic paste I like to freeze my ginger paste too in 1 teaspoon batches. Comes in real handy, just take it out of the ice-cube tray and toss it in the dish. It’s that simple.
1 cup of peel and washed ginger
Water – Just enough to grind ginger – I used 1/3 cup
1 tablespoon Oil
- Peel and wash ginger.
- Toss ginger along with water in a mixer and churn till its all paste-y.
- Add oil, mix and store it airtight container. Use as desired.