Ginger Garlic Paste Recipe

Have you ever noticed how you discover something by chance and then never abandon it again? This is, indeed, the case! This is a vial of magic. Believe me, a teaspoon of this pasta will make a difference in all dishes. It is so quick and easy to make, so rich and full of properties, that it is worth trying even if you are not a fan of garlic or ginger….
I was preparing all of the ingredients for a paneer kill (a recipe of Hindu origin that Pablo Martn had taught us in one of his workshops) when I realized I was missing one of the most important ingredients. contribute. I knew I wouldn’t be able to get it in the area, so my options were to change the recipe or find a substitute. Due to the family’s insistence on paneer, I turned to my friend Google for ideas on how to prepare this dish and what to substitute for the missing ingredient.

As a result, I come across several videos in which paneer kill is prepared, with garlic and ginger paste as an ingredient to add a lot of flavors. In all cases, it was supermarket pasta; it appears to be a common ingredient in some countries, but having both in the refrigerator, I thought to myself, “How difficult can it be?” and got to work. a building site

Ginger Garlic Paste

Ginger Garlic Paste Recipe

Yield: 1
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

I was preparing all of the ingredients for a paneer kill (a recipe of Hindu origin that Pablo Martn had taught us in one of his workshops) when I realized I was missing one of the most important ingredients. contribute. I knew I wouldn't be able to get it in the area, so my options were to change the recipe or find a substitute. Due to the family's insistence on paneer, I turned to my friend Google for ideas on how to prepare this dish and what to substitute for the missing ingredient.

Ingredients

  • 1 whole garlic
  • 2 slices of ginger (about the size of a coin)
  • Olive oil, quantity required

Instructions

  1. To begin, I used a few garlic cloves and a few pieces of ginger, along with a few drops of olive oil to "fill." And I ended up with a whole head of garlic, two ginger "coins," and a good jet of olive oil in the processor until I got the pasta in the picture and... MAGIC!
  2. Saute a teaspoon of this pasta in olive oil for 5 seconds, and the kitchen will be filled with aromas and the food will have an unrivaled flavor.
  3. It's a spicy pasta, so if you're going to eat it raw, take it slowly. For stir-fry bases, stews, and sauces, a teaspoon is plenty, and for purees, 1/4 teaspoon per serving.
  4. In any case, all of these precautions are recommended because it is entirely dependent on your personal preferences and the palates of your guests.
  5. The garlic-ginger ratio is the same. I like the proportion of a head of garlic to two slices of ginger, but you can experiment with adding more or less ginger little by little.
  6. That is why I say it is more of an idea than a recipe in this case. I'll give you a starting point, so give it a shot!
Nutrition Information
Yield 3 Serving Size 1
Amount Per Serving Calories 67Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 5mgCarbohydrates 6gFiber 1gSugar 1gProtein 1g

Leave a Comment

Skip to Recipe