Routinely make my own ginger garlic paste which I then freeze in ice cube trays with lids for future meal preps.
Ingredients: 0.5 lbs garlic and ginger, peeled, washed and chopped in smaller bits to easily blend; 1 tspn salt, 1 tablespoon olive oil
Process: blend it all together, empty into trays using a tspn. This batch gave me 28 cubes (2 full trays) of ginger garlic paste. They should last for a good 3 months if handled/stored properly but it definitely doesn’t last me that long. I use it in majority of my South Asian style cooking.
Also, leftover ginger peel makes for great stock as well as flavoring for brewed tea!
by SecondAggravating133
2 Comments
Target and several other stores sell frozen crushed garlic and frozen crushed ginger like this as well that is pretty inexpensive.
How do you use these from frozen? Like kinda at what point would these get tossed in while cooking?