Garlic and ginger paste is readily available in packaged form; however, preparing it fresh at home delivers a noticeably better flavor.
If you wish to prepare and store the paste in advance, it should never be kept in the refrigerator, as bacteria can easily develop in the paste under refrigerated conditions. Instead, once the paste is prepared, transfer it immediately into an ice cube tray and freeze it.
When filling the ice cube tray for the first time, use a tablespoon to portion the paste. This allows you to know exactly how many tablespoons of garlic and ginger paste each cube contains, making it easier to remove the required number of cubes when cooking. Take out only the cubes you need and keep the rest stored in the freezer.
Frying Tips
Add oil, heat well , add garlic and ginger paste
If they are not blended together and in separate jars, add ginger paste first and then garlic paste. This can help to control garlic smell
Fry this paste until the raw frangrance of garlic fades away and more aromatic frageance starts to come out of the paste.
To avoid burning, keep sprinkling few tablespoons of water with proper intervals while frying until it turn intro fragrant puree.
At this stage keep the flame at medium.
You can add spices like salt, red chili, turmeric power or coriander powder whily frying
More Usegul Tips
Adjust the quantity of garlic and ginger according to your preference and quantity of recipe. Typically, ginger is used in a smaller amount compared to garlic. As a general ratio, a 1.5 to 2-inch piece of ginger is sufficient for one medium bulb of garlic.
Most importantly, whenever time allows, prepare and use fresh garlic and ginger paste, as it significantly enhances the flavor of the dish.
