J. Inder Singh Kalra

Ginger Paste

Preparation info
  • Yield: approx

    210 g

    • Difficulty

      Easy

Appears in
top 1000Prashad: Cooking with Indian Masters
Prashad

By J. Inder Singh Kalra

Published 1990

  • About

Ingredients

  • 170 g/1 cup Ginger

Method

Preparation

THE GINGER: Scrape, wash and roughly chop.

THE PASTE: Put the chopped ginger in a blender, add 45ml/3 Tbs of water and make a fine paste. Remove and refrigerate. Shelf life: 72 hours in the refrigerator.