Garlic paste

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]

Garlic paste

Servings:	Servings: 10 - Makes 200 g of garlic paste
Calories per serving:	52
Ready in:	15 minutes
Prep. time:	15 minutes
Cook time:	None
Difficulty:
Recipe author:	Chef
First published:	1st March 2013

Best recipe review Brilliant idea 5/5 I now use this all the time Klapaucius

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

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

Method

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.

• 
  10 bulbs of garlic
• 
  Broken into cloves of garlic
• 
  Trim the root end
• 
  Crush under a knife
• 
  Separate the paper skin
• 
  Peeled cloves from 10 bulbs
• 
  Blitzed to a paste
• 
  Frozen garlic on a paper-lined oven tray

Recipe source

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

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