Dassana's Veg Recipes · by Dassana Amit★ 4.9 (13)
Ginger Garlic Paste Recipe
NUTRITION · PER SERVING40M COOK
CAL 31%·PRO 20%
CARBS 52G33% OF CAL
5G FIBER0G ADDED3G INTRINSIC44G OTHER3G TOTAL SUGAR
FAT 43G62% OF CAL
4G SAT39G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A foundational Indian condiment made from ground ginger and garlic with salt and oil. This aromatic paste keeps for weeks and forms the base for countless Indian curry recipes.
componentindian⚙️ food processor🌀 blenderdairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
380, 380 grams- 250 grams ginger (- after peeling yield is 190 grams ginger or 1.35 cups ginger chopped in large chunks)
- 250 grams garlic cloves
- 2 teaspoon rock salt (- edible and food grade, or add regular salt or sea salt or pink salt)
- 3 tablespoons oil (- can use sunflower oil or peanut oil or any neutral tasting oil)
At a glance
PER SERVING · TIME 40M
CAL 31%·PRO 20%
CARBS 52G33% OF CAL
5G FIBER0G ADDED3G INTRINSIC44G OTHER3G TOTAL SUGAR
FAT 43G62% OF CAL
4G SAT39G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 40m
- Sodium
- 2359mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
- PREP
- 40M
- SODIUM
- 2359MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.