If you’ve watched Chai Time, you’ve heard Meherwan go on and on about his love for ginger garlic paste. This versatile paste is one of the most foundational aspects of Indian Cooking, and it has endless possibilities! It can be used as a marinade, rub, coating, or preservative.

“People ask me, ‘How do I replicate the depth of flavor of really good Indian food at home?’,” says chef and restaurateur Meherwan Irani, whose growing empire includes six restaurant locations and a spice company across Atlanta, Asheville, and Charlotte. “And the number one thing I tell them is to make a ginger-garlic paste and fry it in oil until you get this beautiful caramelization.”-Sonia Chopra, Bon Appétit

To learn more about Ginger Garlic Paste, check out this Bon Appétit article.

Ginger Garlic paste has a very potent flavour due to the fact that it's made up of raw ginger and garlic. But once it's cooked, it becomes milder and a bit sweeter due to caramelization during the cooking process. To prevent burning, be sure not to add it to a pan over high heat. It's best to add when other ingredients are halfway done cooking and the cooking temp has been reduced. 

Make Priya Krishna's Ginger Garlic Chicken, Meherwan Irani's Cholle, Spicy Chilli Paneer, or Chai Pani's famous Sloppy Jai using Ginger Garlic Paste.

Meherwan Irani's Ginger Garlic Paste (GGP)

INGREDIENTS

1 1/2 cups peeled ginger
1 1/2 cups garlic cloves
1/4 cup white vinegar

PREPARATION

1. Wash and peel your ginger. We love the spoon technique - firmly scrape a spoon over the ginger skin in a repeated forward motion and continue doing so until all the peel is removed. Cut up into small chunks, so that as you process it in the food processor, it breaks down well.
2. Cut off the ends of the garlic and peel.
3. Add ginger and garlic cloves into the food processor. Add vinegar and water. Don’t puree into a completely smooth paste, it’s ok if it’s a bit coarse.
4. Store refrigerated in an airtight glass container. Should last 3-5 weeks. Voila!