Ginger Garlic paste is one of the most basic ingredients in almost every Indian Kitchen. Mostly GG paste turns blue-green under acidic conditions. Isoallin, a compound found in Garlic, breaks down and reacts with amino acids to produce a blue/green color. To avoid this add little or no water while grinding instead add oil & salt to avoid this.
Ginger - 1 cup, Scrape the skin & chop it into chunks.
Garlic - 1 cup, peeled
Oil - 1oz
Salt - 1tsp
- In a Mixer grinder, add above Ingredients & Grind it into fine paste.
- Store it in a air tight container & refrigerate for more than 2 months.