When you need to get dinner sorted in 20 minuets, it’s always a good idea to have some ginger and garlic paste at the ready. I’d rather let the blender do all the heavy lifting than spend time bashing ingredients in a pestle and mortar because someone still has to do the dishes! I like my work in the kitchen to be efficient without sacrificing on flavour.
This ginger garlic paste helps me save on time, adds heaps of flavour to my dishes and is a must have in my kitchen. It’s easy to make and freezes well so you’ll never run out. As featured in my Chicken korma.
- 4 Bulbs Garlic (about 200g)
- Large Handful Ginger (about 250g)
- 8-10 birds eye green Chilli (Optional)
- Wash and peel ginger then cut into small chunks. Peel garlic and slice the cloves lengthways in half (skip this step if you’re blender can handle it)
- Destem the chilies then combine all the ingredients in the processor and blend. Process it for 3-5 mins scraping the sides in between.
- Store in an airtight container and keep refrigerated for 1 week. Alternatively freeze small portions in an ice tray/silicone mould and use it whenever you need.
- Freeze for up to 2 months
- Mini Food processor/Grinder
- Airtight glass jar
- Small spatula
- Medium Bowl
- Silicone ice cube mould
If you do give this recipe a go be sure to leave me a comment & rating to tell me what you think. Don’t forget to tag me on my socials @dinewithjemutai using the #DinewithJemutai so I can see your creations and share it with the online community. Enjoy!