Ginger paste

Ginger paste

By
From
Spice Kitchen
Makes
250 g
Photographer
Jana Liebenstein

Indian dishes are never thickened with wheat flour – a real boon for those who are gluten-intolerant. Instead, sauces are thickened with other ingredients, which also add flavour. One of these is ginger paste, which gives body and a different taste from that obtained with grated ginger. It is important to use the preparation method stipulated in the recipe, as different methods give different results. Also, it is always better to make your own paste, as store-bought pastes often contain preservatives and additives that distort the flavour.

Ingredients

Quantity Ingredient
100g fresh ginger

Method

  1. Peel and chop the ginger. Process in a food processor with 125 ml water to form a smooth paste. Use as directed in the recipe, or store in an airtight container in the refrigerator for up to 2 weeks.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
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