Garlic paste

Garlic paste

By
From
Spice Kitchen
Makes
250 g
Photographer
Jana Liebenstein

Along with ginger paste, garlic paste is commonly used to thicken sauces. It results in a smoother texture and subtler flavour than chopped or crushed garlic, which gives a different, fresher taste and more coarsely textured sauce.

Ingredients

Quantity Ingredient
100g garlic cloves

Method

  1. Peel and chop the garlic. 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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