Many Indian recipes call for ginger-garlic paste (masala) but it is not always easy to find. You could, of course, combine equal portions of shop-bought garlic paste with ginger paste but these contain additives and are classed as ‘processed’ foods. Using this recipe, you can easily make your own with fresh ingredients that are ready to hand. You can freeze it or store it in the fridge until required.
- 4 ounces / 100g garlic, chopped
- 4 ounces / 100g fresh root ginger, chopped
- 1 tablespoon of olive oil
- 1 teaspoon of turmeric (optional – improves storage)
Put the chopped ginger, garlic, and turmeric (if using) into a food processor and pulse so as to blend them.
As you pulse, gradually add the olive oil until the ginger and garlic become a smooth paste.
You can freeze this, or you can store it in the fridge in an air-tight glass jar for 3-4 weeks. When storing in the fridge cover the paste with a layer of olive oil and this will help it keep for much longer. Adding the turmeric helps to keep it longer and also gives it a more of a yellow colour. The paste will keep in the freezer for 3-6 months, but always use an airtight glass jar and allow some room for expansion inside the jar.
Traditionally, fresh root ginger and garlic were ground together with a pestle and mortar (grindstone).