Meherwan Irani's Ginger Garlic Paste (GGP) Meherwan Irani 9/4/2020 Share Pin Tweet If youâve watched Chai Time, youâve 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. âPeople ask me, âHow do I replicate the depth of flavor of really good Indian food at home?â,â says chef and restaurateur Meherwan Irani, whose growing empire includes six restaurant locations and a spice company across Atlanta, Asheville, and Charlotte. âAnd the number one thing I tell them is to make a ginger-garlic paste and fry it in oil until you get this beautiful caramelization.â-Sonia Chopra, Bon AppĂ©tit To learn more about Ginger Garlic Paste, check out this Bon AppĂ©tit article. Ginger Garlic paste has a very potent flavour due to the fact that it's made up of raw ginger and garlic. But once it's cooked, it becomes milder and a bit sweeter due to caramelization during the cooking process. To prevent burning, be sure not to add it to a pan over high heat. It's best to add when other ingredients are halfway done cooking and the cooking temp has been reduced. Make Priya Krishna's Ginger Garlic Chicken, Meherwan Irani's Cholle, Spicy Chilli Paneer, or Chai Pani's famous Sloppy Jai using Ginger Garlic Paste. Ingredients 1 1/2 cups peeled ginger 1 1/2 cups garlic cloves 1/4 cup white vinegar 2-3 Tbsp water Print Preparation 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. Cut off the ends of the garlic and peel. Add ginger and garlic cloves into the food processor. Add vinegar and water. Donât puree into a completely smooth paste, itâs ok if itâs a bit coarse. Store refrigerated in an airtight glass container. Should last 3-5 weeks. Voila! chai-time Gluten Free snack southeast-asian Vegan Vegetarian 9 Comments Thank you so much for sharing this recipe. It will be a must in my kitchen from now on. Carmen Anna Laurin on March 08, 2021 Thank you ! I have been looking for a good marinade recipe. Love itâ€ïž Maria Paz Te on March 08, 2021 What a simple and wonderful recipe. Ginger and garlic are my 2 favorite ingredients. I saw in another post about cooking the ginger and garlic, but I donât see that here. I guess you make it raw first, store in the fridge, and then when needed sautee in some oil and cook. Is that correct? Thanks so much. Michele on March 08, 2021 Yum! Thank you for this âșïž Ida Cal on March 02, 2021 Add a Comment Name Email Message Please note, comments must be approved before they are published