Ginger and Garlic Paste

Most traditional Indian food recipes start with a tablespoon of ginger and garlic paste. However, the peeling, cutting and finely chopping of ginger, garlic and green chillies is often a tedious task adding to our already precious and tight cooking time.
However did you know that you can prepare a lot of ginger and garlic paste in advance and freeze it to use for weeks and months to come.

We know that the start of every curry requires peeling and finely chopping ginger, garlic and green chilli. But hey, with my tip, you can create your "curry starters" in advance and save upto 10 minutes each time you cook a curry.


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