What is Garlic Paste?

As the name suggests it is the paste of fresh garlic. Lahasun paste is commonly used in most of the North Indian recipes, specially gravies, snacks etc. The best part about the pastes and purees is that these can be kept in the freezer and used as and when required. With these pastes etc available, the preparation of any recipe decreases. Not only this, the paste has an absolutely smooth texture and therefore the texture of the dish in which it is used also improves.

Let’s talk about how to make garlic paste at home

Of course, it calls for garlic. Peeled garlic is what we need. To grind it, oil is added. Adding water will affect its flavour and reduce its shelf life. Further oil adds to the smoothness of homemade Lahasun paste, what I was talking about. A little salt is added. It acts as a preservative. Some recipes even use vinegar. However, it might influence the flavour of Lahasun paste. The Lahasun paste should be stored properly to improve the shelf life. The method to store garlic paste has been given in the section how to prepare Lahasun paste.

Another homemade paste is ginger chilli paste. It is very useful while making dishes such as dhokla, khandvi and others. Get the recipe here. You might also like homemade tomato puree. It not only gives great texture to the gravies but also gives gorgeous colour because of the ingredients used in preparing it. See them here.