Ginger-garlic purée
This preparation is essential to cooking practically everything in Hyderabadi cuisine. I prepare plenty in advance and keep it on hand.
1 lb. fresh ginger
1 lb. garlic
½ tsp. salt
1 tbs. water
Cut up ginger roots into ½" pieces. Peel the garlic. Purée both together with salt in a blender or food processor until smooth, adding just enough water to facilitate grinding. Keeps for weeks in a covered container in the refrigerator.
While both ginger and garlic can be found in the grocery already puréed, I do not recommend these as their flavor is very inferior to when you prepare it fresh. In Hyderabad, ginger-garlic vendors push carts through the neighborhoods selling only these two fresh items because the demand is so high. In fact, this preparation is so useful, I use it all the time, even in non-Indian cuisines.
1 lb. fresh ginger
1 lb. garlic
½ tsp. salt
1 tbs. water
Cut up ginger roots into ½" pieces. Peel the garlic. Purée both together with salt in a blender or food processor until smooth, adding just enough water to facilitate grinding. Keeps for weeks in a covered container in the refrigerator.
While both ginger and garlic can be found in the grocery already puréed, I do not recommend these as their flavor is very inferior to when you prepare it fresh. In Hyderabad, ginger-garlic vendors push carts through the neighborhoods selling only these two fresh items because the demand is so high. In fact, this preparation is so useful, I use it all the time, even in non-Indian cuisines.