Pisi Lehsun
Garlic Paste
VegetarianOrigin Pan-IndiaPrep 15 minutes, plus chilling timeMakes about 200g / 7oz
A sharp, pungent paste made from fresh garlic blended with a splash of water, used as a foundational base for curries and marinades.
Ingredients
Method
- Place 200 g garlic into a blender jar along with 3 tablespoons of water.
- Purée until completely smooth and uniform in texture.
- Spoon into a clean container, seal, and store in the refrigerator for up to 3 days.
Don't have something?
Garlic pasteUse equal weight. Fry gently in oil or ghee with the ginger; incorporates smoothly into curries without visible minced bits.
Garlic powderUse 15% to 20% of the weight (about 1 g for every 5 to 6 g fresh cloves). Whisk into sauces; gives a savoury, toasted garlic flavour without raw pungency.
ShallotUse 1.5 times the weight, very finely minced. Sauté until golden; provides savoury allium sweetness, though it lacks garlic's pungent sulphur bite.
