Garlic paste is a culinary preparation made by grinding fresh garlic cloves into a smooth, cohesive mixture. This paste serves as a versatile ingredient in various dishes, enhancing flavour profiles with its robust and aromatic qualities. It is often used in marinades, sauces, and dressings, providing a concentrated garlic essence that can elevate the taste of both savory and sweet recipes. The process of creating garlic paste typically involves peeling the cloves, which are then crushed or blended with a small amount of oil or water to achieve the desired consistency.
In addition to its culinary applications, garlic paste is also valued for its potential health benefits, as garlic is known for its antioxidant and anti-inflammatory properties. The paste can be stored in the refrigerator for several days or frozen for longer preservation, making it a convenient option for home cooks seeking to infuse their meals with the distinctive flavor of garlic without the need for extensive preparation. Its ease of use and ability to impart a rich, savory taste make garlic paste a staple in many kitchens around the world.
Garlic paste is one ingredient that is used in the majority of Indian dishes that are cooked in Indian restaurants and takeaway cooking. It is generally added right at the start of the cooking process. You can easily purchase garlic paste ready to use straight from the jar, however, generally the bought pastes have preservatives added which change the taste, the product spits heavily when added to a hot pan and therefore is not the same as the product that is made and used in the restaurants and takeaways.
Our recipe listed below and provided in our “favourites book” is used in many outlets and of course contains garlic cloves but also three additional ingredients as well as vegetable oil.
Garlic paste
This paste as well as all our recipes in the favourites book are provided by chef’s from restaurants and takeaways and we are sure you will taste the difference and grab the depth of flavour that come from this garlic paste when cooked and added to the dishes that it is used in.
You can easily purchase garlic paste ready to use in jars; however, generally it is full of additional additives. It is much better to make your own just as the Indian restaurants and takeaways do. It is simple to make as detailed below.
Ingredients:
- 250ml of fresh peeled garlic cloves
- ½ of a green capsicum pepper, chopped
- 1 handful of fresh coriander stalks
- 2 Indian green chillies, sliced
- 5. Vegetable oil to cover
Method: Simply place the garlic into a blender, followed by the remaining ingredients, and add vegetable oil up to the level of the garlic. Then blend to a smooth paste. The finished paste can be kept in a fridge for 3-4 days, or frozen in ice cube trays.
