Ginger & Garlic Paste

VegetarianMakes 1 kg (2 lb 3 oz)

A sharp, aromatic paste of fresh ginger and garlic made smooth with oil. It is a pungent kitchen staple for adding depth to cooked dishes.

500 gBlended with the ginger (step 1)

500 g

aromatic

Keep peeled; it goes into the blender with the ginger.

Everything else

Fresh ginger · Adrakpeeled and roughly chopped

500 g

aromatic

91–183 g100–200 ml

oil/fat

Put 500 g ginger and the garlic for the paste (500 g garlic clove) into a blender and pulse until finely chopped.
With the blender running, add 91.3–183 g vegetable oil in a slow stream and blend until the mixture is a completely smooth paste, scraping down the sides as needed.
Pack the paste into a sterilised jar, close it, and refrigerate; use within 2 weeks.
For longer storage, divide the paste into a freezer-proof container and freeze.

Fresh ginger

Ginger paste
Use equal weight. Sauté in hot fat until the raw allium smell disappears; slightly wetter, but provides identical warmth and pungency.
Ground ginger
Use 20% to 25% of the weight (1 g for every 4 to 5 g fresh). Stir into the gravy; adds peppery heat and warmth, though it misses the crisp, zesty kick of raw root.

Garlic clove

Garlic paste
Use the same weight; about 1 clove weighs 3 g, so 3 g paste per clove.
Crushed garlic
Use the same weight; crush just before adding so the flavour stays fresh.
Garlic powder
Use one-third of the weight, about 1 g powder for 3 g fresh clove; add a little water if the recipe needs moisture.

Vegetable oil

Peanut oil
Use 1:1 by weight. Handles high-heat frying identically and introduces a very subtle, pleasant nuttiness.
Ghee
Use 1:1 by weight. Yields a much richer, authentic aroma and a glossy, heavier mouthfeel.
Mustard oil
Use 1:1 by weight. Heat until smoking, then cool slightly before cooking to temper its intensely pungent, sharp mustard kick.