Ginger-Garlic Paste

also called adrak lehsun paste · ginger garlic paste · adrak lasun · GG paste

The table

4 oz(115 g; peel it by scraping with a teaspoon)fresh gingerpeel and blitz to a rough pastework in, blitz smoothpack down, film with oil, into the fridge
4 oz(115 g; peeled)garlic
1 tspkosher salt
2 Tbs(30 mL)neutral oil
1 Tbs(15 mL)neutral oil
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.7 things to get out.

Pans and tools

1peel and blitz to a rough paste

2work in, blitz smooth

goes in with what step 1 made

3pack down, film with oil, into the fridge

goes in with what step 2 made

Cooking it

Not one step here is timed, so there is no clock to keep — only the order things happen in.

Tap a step when it is done; the next one lights up.

The clock

This one never puts a number on anything — not one of its 3 steps is timed, so how long it takes is honestly unknown. The recipe itself says 15 min altogether, but it does not say where that time goes.

  1. peel and blitz to a rough paste

    not timedfrom the start

  2. work in, blitz smooth

    not timedfrom the start

  3. pack down, film with oil, into the fridge

    not timedfrom the start

You'll need jar · small food processor

Goes with

See how it is written
>> title: Ginger-Garlic Paste
>> category: Spice Blends & Marinades
>> tags: indian, ginger, garlic, base, condiment
>> counters: Curry House
>> aka: adrak lehsun paste, ginger garlic paste, adrak lasun, GG paste
>> pairs-with: onion-tomato-masala
>> servings: 1 cup
>> time: 15 min
>> step.1: peel and blitz to a rough paste
>> step.2: work in, blitz smooth
>> step.3: pack down, film with oil, into the fridge

Blitz @fresh ginger{4%oz}(115 g; peel it by scraping with a teaspoon) and @garlic{4%oz}(115 g; peeled) in a #small food processor{} to a rough paste.

Work @kosher salt{1%tsp} and @neutral oil{2%Tbs}(30 mL) into @&(~1)paste{} and blitz smooth. The salt is what keeps it from going grey by Thursday and the oil is what stops it climbing the blade.

Pack @&(~1)paste{} into a clean #jar{}, film the top with @neutral oil{1%Tbs}(15 mL) and put it in the fridge. It keeps three weeks under the oil, and it is ready the moment it is blended — the wait is how long the jar lasts, not how long the paste takes. Equal weights is the house ratio; two parts garlic to one of ginger is the other one, and both are on menus. Two tablespoons is one curry.