Ginger paste is an essential ingredient in many Indian curries. It is very convenient to have some handy, and doesn’t take long to prepare at all. It is handy to have it frozen in a bag, so that you can use it whenever you need, by simply breaking a portion of it off.
- 300 g ginger
- Soak the ginger overnight to soften its skin
- Peel the ginger and chop roughly
- Process until pulped
- Refrigerate (for up to 6 weeks) or freeze until you need to use it