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: | 
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| Recipe author: | Chef |
| First published: | 1st March 2013 |
|
Best recipe reviewBrilliant idea 5/5 I now use this all the time |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
Method
- Peel the garlic - this is the easiest way I have found to peel garlic
- Blend the garlic cloves to a paste in a food processor.
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10 bulbs of garlic
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Broken into cloves of garlic
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Trim the root end
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Crush under a knife
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Separate the paper skin
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Peeled cloves from 10 bulbs
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Blitzed to a paste
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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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