This is a standard paste that is used very frequently in the cooking of Indian dishes. It requires equal parts of ginger and garlic and is crushed until pasty. Often oil is added to make it creamier and to help preserve it. Traditionally this is made using a mortar and pestle, and although I think that is still the best way to do so, you can simply make this using a knife or a grinder (or immersion blender with a chopper cup).
- 100g peeled ginger
- 100g peeled garlic
- 1/4 tsp. sea salt or pink rock salt
- 1 tbsp. (15 ml) neutral tasting oil (such as refined olive olive oil, avocado oil, etc. -- Do not use coconut oil as it will be too hard to work with due to its hardening properties in the cold).
- Make sure to weigh the ginger and garlic only after peeling them so that the measurement of equal parts ginger to garlic is accurate. Give them a rough chop so they are in smaller pieces.
- If using a mortar and pestle, crush the ginger and garlic with the salt until they break down significantly. Add the oil and continue to crush them until the mixture turns pasty. If chopping using knife alone, chop them as finely as you can possibly get them to be. This may take a few minutes. Then transfer into a small mixing bowl with the salt and oil, and mix to combine. If using a grinder or chopper tool, add all the ingredients and grind/chop a couple times until pasty.
• This will preserve in the fridge for up to 2 weeks in an airtight container. I recommend pouring a thin layer of oil over it to prevent it from being exposed to air as much as possible. If you omit the oil or salt, the paste will start to turn green-ish in color and will not preserve as long; therefore I highly recommend adding those. This paste can also be frozen.
• My favorite way to make this is to first briefly pulse the ginger and garlic using the chopper cup of my immersion blender, and then transferring it to a mortar. Then I add the salt and oil, and use the pestle to crush it until it's pasty and creamy.