Serves: 5
Total Calories: 19
1. Put the garlic in a blender (not a food processor, or the paste will not be smooth) and process, adding 1 tablespoon of water at a time, using only the minimum amount necessary to make a smooth paste.
2. Transfer to an airtight container and refrigerate up to 15 days. Because garlic paste is pungent, be sure to seal it very tightly with plastic wrap under the lid. This will ensure that the rest of your refrigerator doesn't smell garlicky. You can also freeze premeasured quantities (because this paste freezes as one big block that is almost impossible to break without thawing) about3 months. Pre-measured portions can go straight from the freezer to the pan. Another way to freeze is to place the paste in a small zip-closure bag, remove excess air, seal the bag, and press on it lightly to spread the paste into a thin layer. When frozen, pieces can then simply be snapped off.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Basic Garlic Paste recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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