Sanjeev Kapoor

Ginger-Garlic Paste

Preparation info
  • Makes

    7 tablespoons

    • Difficulty

      Easy

Appears in
top 1000How to Cook Indian
How to Cook Indian

By Sanjeev Kapoor

Published 2011

  • About

Ingredients

  • 3-inch (7½-cm) piece fresh ginger, peeled and roughly chopped
  • 10 cloves garlic

Method

  1. Put the ginger and garlic in a food processor. Add ¼ cup (50 ml) water and process to a smooth paste.
  2. Store in an airtight container in the refrigerator for up to a week.<