Garlic paste

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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
Difficulty:Easy
Recipe author:Chef
First published:1st March 2013

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]


Ingredients

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  • 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.

Recipe source

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

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