This paste is a common base for many South Asian dishes, including Indian takeaway-style cooking. Use a spoonful in soups, gravies, and on meats.
Ingredients
- 1 cup garlic, peeled (2–3 heads)
- 1 cup ginger, peeled or scrubbed (about 150 g)
- 1 bunch coriander
- 1 green pepper
- 4 green chilies
- 2 tsp turmeric
- 2 tsp salt
- 1 cup water
- 1 cup neutral oil, plus more as needed
Method
Put the garlic, ginger, coriander, green pepper, chilies, turmeric, salt, water, and oil in a blender. Blend until smooth, adding more oil until it has the consistency of soft peanut butter.
Cook the paste in a wide pan over medium heat, stirring, until the sizzle dies away. Stop there; the water keeps it from overcooking. Let it cool before jarring.
Notes
- Tastes better after a few days in the fridge.
- Lasts weeks refrigerated.