5 Minute Ginger Paste
How to Make it, How to Store it.This 5- minute paste, no peeling required, is the EASIEST way to elevate your Pakistani and Indian cooking so you can enjoy clean bright ginger flavor versus the vinegary tang of store-bought pastes.
Servings: 1 cup
Equipment
- 1 mini blender
Ingredients
- 1 cup sliced ginger (washed, unpeeled)
- ⅓ cup neutral oil vegetable or olive
Instructions
- Combine your ginger slices and oil in a mini blender and puree till smooth, adding a little extra liquid if necessary.
- If your blender is not very powerful then add half the ginger and all of the oil and puree. Once smooth then add remaining ginger.
Notes
If you want to use water for the ginger paste you absolutely can, just freeze what you aren’t using within the next two weeks.
