How to make ginger-garlic paste without a blender?

Question

Discover manual methods to create fine paste without a blender.

Answer 1

To make ginger-garlic paste without a blender, finely grate or mince equal parts of ginger and garlic, then mash them together using a mortar and pestle or the flat side of a knife until a smooth paste forms. Add a little oil or water if needed to help bind the mixture.

Detailed Explanation:

Making ginger-garlic paste without a blender requires a bit of elbow grease, but it's entirely achievable. Here's a step-by-step guide:

1. Prepare the Ginger and Garlic: Start by peeling equal amounts of fresh ginger and garlic. The ratio is typically 1:1, but you can adjust it to your preference.

2. Finely Grate or Mince: The key is to get the ginger and garlic as small as possible. You can use a fine grater (like a microplane) or mince them very finely with a sharp knife. If mincing, aim for a uniform, almost paste-like consistency before combining.

3. Combine and Mash: Place the grated or minced ginger and garlic in a mortar. Use the pestle to grind and mash them together. If you don't have a mortar and pestle, you can use a sturdy bowl and the flat side of a large knife. Press down firmly and drag the knife across the mixture to break down the fibers and release the oils.

4. Add Liquid (Optional): If the mixture is too dry or not coming together, add a teaspoon of oil (vegetable or olive oil works well) or water. This will help bind the ingredients and create a smoother paste.

5. Continue Mashing: Keep mashing and grinding until you achieve a smooth, consistent paste. This may take a few minutes, but the effort is worth it for the fresh, vibrant flavor.

Pro Tip:

To prevent the ginger-garlic paste from oxidizing and losing its flavor, store it in an airtight container in the refrigerator. Adding a thin layer of oil on top can further help preserve its freshness and color. It's best used within a week for optimal flavor.