Mugdha's Aloo Gobi Recipe (2) Garlic-Ginger-Chili Paste

Garlic and ginger.... A golden combination in Indian cooking, just like in Chinese and Korean cooking, and Indian people usually make their own garlic and ginger paste at home or buy at a market to keep it in the fridge or freezer instead of making the paste every time they cook as they use a lot! Mugdha's Aloo Gobi recipe calls for homemade garlic and ginger paste but it also has green chili. Here's the recipe I got from her and modified a little.

Recently I started writing about various types of Culinary Holy Trinity in the world. I guess Garlic, Ginger and Chili is the Indian Cuisine's Holy Trinity, maybe..?! Just like the Three Doshas (Devanāgarī: त्रिदॊश्)—vata (wind/spirit/air), pitta (bile) and kapha (phlegm)!! :-)


Mugdha's Garlic-Ginger-Chili paste

http://cookpad.com/recipe/818719

にんにく　(garlic)	100g
しょうが　(ginger)	100g
オリーブ油　（olive oil)	適宜　（約大匙1、approx. 1 TBSP a little to make it easier to process in a blender)
酢　（vinegar)	小匙２（２ teaspoons)
青唐辛子　（green chilis, Optional　好みで。省いてもよい)	適宜　（辛さを見ながら1-数本加えてください Add a few depending on how hot you want the paste to be。）

1

にんにくは皮をむく。 しょうがは、皮をこそげ落として洗い、粗く刻む。 Peel the garlic. Scrape

2

the skin from ginger root. Wash it and chop.

3

ミキサーかフードプロセッサーに、にんにくとしょうが、酢、唐辛子を入れてペースト状にする。うまく回りにくい場合には、水か

4

オリーブ油を少しずつ足す。 Put garlic, ginger, green chilis and vinegar

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in a blender or food processor. Pulse to blend until smooth,

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adding a little amount of water or olive oil to help in the

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grinding. Store in a clean airtight jar and refrigerate or

8

清潔な密閉容器に入れて冷蔵庫か冷凍庫で保存すること。数週間もつ。 freeze. Will last for

9

weeks. The same amount of chopped onion could be added to

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further enhance the flavor. Turmeric can be added to prevent

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discoloration of the paste over an extended time period.

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Basic paste consists of the equal amount of garlic and

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ginger: adding vinegar, olive oil, green chilis is optional.

コツ・ポイント

好みで玉ねぎを同量加えてもいいそうです。酢は保存をよくするのと味をまろやかにするのに加えますが、なくてもOK。時間が立つと青みがかってくるので ターメリックを加えることも。にんにくとしょうがを同量あるいはにんにくを心持ち少なめにするのがコツ。