I use a lot of ginger garlic paste in my curry recipes. I suppose this is common amongst most Indian cooks, what isn’t common though is the recipe for preparing the actual paste.
Some families add coriander, some add green chillies, some only use younger ginger, some only use old ginger. My grandmother prefers hers simple, just ginger and garlic, while my in-laws add coriander stems to their paste. I’ve gone a step further and also add coriander roots to my version (my Southeast Asian roots are shining through).
If you’re wondering if it’s worth the trouble making your own paste when there are literally dozens of store-bought brands available, well give it a shot. Make your own paste just once, and let’s see if you’re not a convert!
My version is just enough for 2 or 3 dishes. You can prepare much more and store it in the fridge for a couple of weeks.
- 6 cloves of garlic (peeled)
- 3 inch piece young ginger (leave the skin on, just wash well)
- 3 little bunches of coriander stems & roots (I just cut off the leaves and give the stems a good wash, use a vegetable peeler to remove any hair bits on the roots)
- 1 teaspoon of oil
- 1 teaspoon of water
Everything goes into a small blender, blend until a smooth paste. Store in an air-tight container in the fridge, use in curries as required.