If you’ve watched Chai Time, you’ve heard Meherwan go on and on about his love for ginger garlic paste. This versatile paste is one of the most foundational aspects of Indian Cooking, and it has endless possibilities! It can be used as a marinade, rub, coating, or preservative.
Meherwan Irani's Ginger Garlic Paste (GGP)
1 1/2 cups peeled ginger
1 1/2 cups garlic cloves
1/4 cup white vinegar
1. Wash and peel your ginger. We love the spoon technique - firmly scrape a spoon over the ginger skin in a repeated forward motion and continue doing so until all the peel is removed. Cut up into small chunks, so that as you process it in the food processor, it breaks down well.
2. Cut off the ends of the garlic and peel.
3. Add ginger and garlic cloves into the food processor. Add vinegar and water. Don’t puree into a completely smooth paste, it’s ok if it’s a bit course.
4. Store refrigerated in an airtight glass container. Should last 3-5 weeks. Voila!