How to test if ginger-garlic paste is fully cooked?

Question

Identify signs that ginger-garlic paste is done without overcooking.

Answer 1

Ginger-garlic paste is fully cooked when the raw smell disappears, the color changes to a light golden brown, and the oil starts to separate from the paste.

Detailed Explanation:

Testing if ginger-garlic paste is fully cooked involves observing a few key indicators. First, pay attention to the aroma. Raw ginger and garlic have a pungent, sharp smell. As the paste cooks, this raw smell will gradually diminish and be replaced by a more mellow, cooked aroma. Second, observe the color. Initially, the paste will be a pale, off-white color. As it cooks, it will transition to a light golden brown. Be careful not to overcook it, as it can burn easily. Finally, look for the oil to separate from the paste. This indicates that the moisture has evaporated, and the ginger and garlic are properly cooked. Stir the paste frequently to ensure even cooking and prevent sticking or burning. The entire process usually takes about 5-7 minutes on medium-low heat.

Pro Tip:

Always cook ginger-garlic paste on low to medium-low heat. High heat can cause it to burn quickly, resulting in a bitter taste that will ruin your dish.