Garlic paste

From Cookipedia
Jump to: navigation, search

Garlic paste
Garlic paste
Servings:Servings: 10 - Makes 200 g of garlic paste
Calories per serving:0
Ready in:15 minutes
Prep. time:15 minutes
Cook time:None
Recipe author:Chef
First published:1st March 2013
Please cast your vote on this recipe!
Vote nowVote nowVote nowVote nowVote now (0 votes)

This simple mixture of fresh crushed garlic is the cornerstone of many Indian recipes.

This mixture will keep for 3 days if kept in the fridge, or many months if frozen in useful sized measures.

To freeze, use a teaspoon to measure out separate 'servings' on to an oven tray, covered with grease-proof paper place the tray in the freezer and then bag-up once the garlic paste has frozen solid. [3 teaspoons equals 1 tablespoon]


Orange arrow.png Create a printable shopping list for this recipe's recipeIngredient

  • 5 heads of garlic, separated into cloves and peeled
  • 3 tablespoons cold water


  1. Peel the garlic - this is the easiest way I have found to peel garlic
  2. Blend the garlic cloves to a paste in a food processor.

Recipe source

Idea taken from Mr Pushpesh Pant's wonderful "India": ISBN 978-0714859026.

Graph your Body Mass Index

See your personal Body Mass Index (BMI) plotted on a graph against national averages.