Sanjeev Kapoor's Ginger-Garlic Paste
This recipe was featured in “How to Cook Indian” by Sanjeev Kapoor.
Ingredients
- 3 inch piece of fresh ginger, peeled and chopped
- 10 cloves garlic, peeled and chopped
Yields:
Preparation
Put the garlic and ginger in a food processor. Add ¼ cup water and process to a smooth paste.
Store in an airtight container in the refrigerator for up to one week.
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