Ginger Garlic Paste
すべてのカレーの土台！玉ねぎの次に鍋に入る魔法のペースト
Description
A paste made by blending equal parts (or a 6:4 ratio) of raw ginger and garlic in a mixer. Forms the flavor base for almost all curries in Indian cuisine.
Classification: For Everyone,Paste,Basic Base
Shops selling Ginger Garlic Paste
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Garlic
- Ginger
- Oil (or water
- a little salt)
Instructions
- Peel fresh garlic and ginger, put in food processor with a little oil (or water) to make smooth paste (*using commercial bottled/pouched products is also common).
- When making curry, add 1-
- tbsp when onions are fried golden.
- Stir-fry firmly on medium for ~1-
- mins until raw garlic/ginger odors vanish and turn into a savory aroma.
Learn more Substitutes, pairings, tips
Key spices
Ginger
Substitutes at Japanese supermarkets
Tube grated garlic and grated ginger (mix 1:1 as an easy sub)
Pairing
All meat curries, Lentil curries (Dal), Marinades
Trivia
[Trend] So commonplace it's abbreviated as 'GG Paste' in Indian home cooking recipe videos saying 'after frying onions, add GG Paste'. Sold massively in pouches like ketchup in Indian supers.
Eating tips & etiquette
[Unique Usage] When making Tandoori Chicken, as the very first step, rub this paste, salt, and lemon juice into chicken, using it as a 'primary marinade' to completely erase meat odors!
Allergen
None