Ginger Garlic Paste

Vegan, Vegetarian, Raw, fermented and probiotic scholar

This is a simple, time-saving recipe for ginger-garlic paste, an ingredient widely used in Indian cooking. The paste is easy to make ahead of and store, and it adds delicious, savoury notes and a heavenly aroma to Indian curries, dals, and sabzis.

1½ cups ginger (chopped into ½-inch pieces. Measure after chopping. No need to peel the ginger if using organic)

1½ cups garlic cloves (peeled)

¼ cup avocado oil or any neutral oil

2 tablespoon vinegar

subheading: Optional add-ins:

2 tablespoon cumin seeds

6 green chilli peppers (like jalapeno or serrano. You can tweak the number of peppers used to your preference for heat in food. Chop the peppers roughly.)

1 cup fresh cilantro (stems and leaves, roughly chopped)

Directions at holycowvegan.net

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer