WHAT IS GINGER GARLIC PASTE?
5-Minute Homemade Ginger Garlic Paste is a preparatory ingredient found in many Pakistani dishes. A Pakistani dish without ginger garlic paste is like a billi (cat) that doesn’t meow or a negotiation-free Pakistani bazaar - it’s just madness! In Pakistani recipes, you add the ginger garlic paste right after you sauté the onion. You can see ginger garlic paste is used in many of my Pakistani on the blog, like Achari Chicken , Chicken Biryani and Nihari.
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INGRIDENTS
Ginger - Known as Adrak in Urdu. Ginger is really good for indigestion. Garlic - Also know as Lasen in Urdu. Beside enhancing the taste of each dish it gets rid of the smell of the meat or chicken. Water - Known as Pani in Urdu. Water is very important to bring to the consistency you want for your ginger garlic paste. Olive oil - Zaitoon ka Tail as known in Urdu. It’s very essential to this recipe to preserve the freshness of Ginger Garlic Paste.
HOW TO MAKE GINGER GARLIC PASTE?
WHY USE GINGER GARLIC PASTE?
Ginger garlic paste rocks for a variety of reasons: your dish becomes engulfed in a refreshing aroma, it sharpens the taste, helps with digestion, and gets rid of the pungent meat smell from your food.
HOW TO STORE GINGER GARLIC PASTE?
Ginger garlic paste can be kept in an airtight container in the refrigerator. I prepare a large batch so that I can store some in the refrigerator and some in the freezer. It stays fresh for 1-2 months in the refrigerator and up to 6 months in the freezer. Hey Friend, You’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Facebook, Instagram, and TikTok.
Let’s Make Ginger Garlic Paste!!!
