paste

Garlic and ginger are mainstays of many cuisines, especially in South Asia. Instead of chopping them for every dish, we tend to blend them into a paste that you can spoon directly into the dish you are making.

It amazes me how so many people just head to the supermarket and buy products like this. This version from Laila has 84% ginger and garlic, which is quite substantial. But it’s the other ingredients that worry me: Water, Salt, Corn Oil, Acidity Regulator: Acetic Acid , Thickener: Xanthan Gum, Preservatives: Sodium Metabisulphite [Sulphites], Sodium Benzoate. Going for a homemade version including a little salt and oil, means you know exactly what you are eating. Real food. Homemade.

Garlic, ginger paste is one of the essential part of daily Indian cooking. It’s really time saver if it’s made in bulk, which would last longer with out freezing it. So here’s an easy recipe with easy home preservative to make ginger garlic paste last longer up to 2 to 3 months.

For low fat recipes, leave the oil out and just add a little water to help the garlic blend into a smooth paste.

Leave the salt out if you are on a low sodium diet.