Garlic is truly a game-changer and has the power to transform any dish for the better. However, preparing garlic can sometimes be a bit of a lengthy process. So it's a good idea to have this wonder spice ready before you start preparing your favorite dish.
Many Indian recipes call for ginger-garlic paste. Although these pastes are available in many stores, I prefer to make my own at home. The paste is easy to prepare and, more importantly, the flavors of fresh homemade garlic paste without preservatives are much better than store-bought ones.
Unlike in Italian, Spanish, or Chinese cuisine, where you use chopped, diced, or sliced garlic, Indian cuisine uses garlic paste. Essentially, garlic paste is freshly peeled garlic that is ground into a fine paste in a blender with minimal or no water.
You can then freeze this paste and your ready-to-use garlic is done!
Ingredients List
- 500 g peeled garlic cloves
- 2 tbsp oil
- A little salt
Instructions
Place peeled garlic cloves in a blender and puree to a smooth paste. You don't need to add water while blending, but if your blender doesn't puree it finely for some reason, you can add 1 to 2 tbsp of water. To prevent the garlic from turning bluish-green, stir a little oil and salt into the paste.
Transfer to an airtight container or screw-top jar. Store the paste in the fridge for up to 5 days or in freezer bags for up to 4 months.
Tips
- For best results, spread thinly in the bag before freezing to make it easier to break off pieces later. You could also freeze it in a silicone ice cube tray. Just break off a piece of frozen garlic as needed or take a cube from the silicone tray. Although it takes a few minutes for the garlic to thaw, you can add the frozen piece to the dish you are cooking. No waiting time for it to thaw.
- Garlic stays fresh longer when stored as a whole bulb.
- Store in a cool, dark place away from sunlight and preferably in the fridge. This way, garlic will keep well for months.
- If you don't want to invest in a blender, I would suggest using an inexpensive garlic press and freezing the paste using the techniques shown here.
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