Ginger Garlic Paste

2 Feb

Allam Vellulli Muddha


Ginger 1 cup equivalent
Garlic 1/2 cup of cloves
Turmeric Powder 1/2 tsp (optional)
Oil 1 tbsp (or chilled water/ ice cubes)

Method of preparation:

Remove skin and roughly chop ginger.
Peel, remove hard ends and roughly chop garlic.
Grind ginger and garlic together with turmeric powder and oil into smooth paste.
Store tight and refrigerate for further use.

Notes: Spread ginger garlic paste inside a zipper bag and freeze to increase its shelf life.

3 Responses to “Ginger Garlic Paste”

  1. Mythreyee February 2, 2008 at 11:53 am #

    I have always bought this from store. I have never attempted to do on my own. Will try this, as home made is always best and fresh.

  2. sushma February 2, 2008 at 9:31 pm #

    Hey this is a very nice idea to save time while cooking.. I always do it at the time of cooking Pulav etc..

  3. uma February 4, 2008 at 8:51 pm #

    You can add some vinegar instead of cold water as it keeps fresh.

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