Serves: 5
Total Calories: 180
1. Put the ginger slices in a blender (not a food processor, or the paste will not be smooth) and process, adding 1 tablespoon of water at a time, using only the minimum amount necessary to make a smooth paste. (If the ginger is juicy, you will need less water.)
2. Transfer to an airtight container and refrigerate up to 5 days or freeze pre-measured quantities (because it is almost impossible to break off small bits from frozen ginger without thawing all of it) about 3 months. Pre-measured portions can go straight from the freezer into the pan. Another way to freeze is to place the paste in a small zip-closure bag, remove excess air, seal the bag, and press on it lightly to spread the paste into a thin layer. When frozen, pieces can then simply be snapped off.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Basic Ginger Paste recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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