Garlic Ginger Paste Food

GINGER GARLIC PASTE

Ginger Garlic Paste image

After finding tons of recipes calling for ginger-garlic paste, but only finding ginger paste or garlic paste, but not both, at local grocery stores, I decided to find a recipe for it myself. Basically it is just equal amounts of ginger root and garlic pulsed together. Store in the refrigerator or freezer. You may use water in place of the oil, but it will not keep as long.

Provided by DC Girly Girl

Categories World Cuisine Recipes Asian

Time 10m

Yield 16

Number Of Ingredients 3

Ingredients

4 ounces garlic, chopped
4 ounces fresh ginger root, chopped
1 tablespoon olive oil, or as needed

Steps:

In a food processor, combine the garlic and ginger. Pulse to blend, adding small amounts of olive oil to facilitate the blending, until it makes a smooth paste. Refrigerate or freeze.

Nutrition Facts : Calories 23.6 calories, Carbohydrate 3.6 g, Fat 0.9 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 2.1 mg, Sugar 0.2 g

GINGER-GARLIC PASTE

Ginger-Garlic Paste image

I usually ask my kids to peel the garlic and ginger while they are watching tv :) That's the hardest part! I store it in the fridge. Don't be alarmed if it starts to turn greenish ...it usually discolours within an hour or so. It's just fine :)

Provided by Ranikabani

Categories Vegetable

Time 1h

Yield 1 jar

Number Of Ingredients 3

Ingredients

ginger
garlic
water

Steps:

peel ginger and garlic.
Put both together in a food processor or blender and chop until it's as fine as it will go (add a bit of water to it... not too much... just enough so that it's not hard on the blender!) Put into a glass jar and keep in the fridge.
Use in Indian/Thai/Chinese recipes or whenever ginger-garlic paste is called for.

GINGER GARLIC PASTE

Ginger Garlic Paste image

Make and share this Ginger Garlic Paste recipe from Food.com.

Provided by gailanng

Categories Vegetable

Time 10m

Yield 16 serving(s)

Number Of Ingredients 5

Ingredients

4 ounces garlic, chopped
4 ounces fresh gingerroot, chopped
1 tablespoon olive oil (approximately or as needed)
1 dash salt
1 pinch turmeric (optional)

Steps:

In a food processor, combine the garlic, ginger, salt and optional pinch turmeric. Pulse to blend, adding small amounts of olive oil to facilitate the blending, until it makes a smooth paste. Refrigerate or freeze.

Nutrition Facts : Calories 23.8, Fat 0.9, SaturatedFat 0.1, Sodium 11.8, Carbohydrate 3.6, Fiber 0.3, Sugar 0.2, Protein 0.6

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