British Indian Restaurant-Style Ginger Garlic Paste (with Coriander, Green Chili & Green Pepper)

Ingredients

• 160 grams Garlic cloves (Peeled; about 1 cup)
• 145 grams Fresh ginger (Peeled and roughly chopped; about 1 cup)
• 70 grams Coriander stalks (cilantro stems) (Roughly chopped; leafy tops can be reserved for garnish)
• 150 grams Green bell pepper (Deseeded and roughly chopped; about 1 medium pepper)
• 10 grams Green chilies (Mild or hot, to taste; about 2-3 small chilies, stemmed)
• 1 cup Water (To help blend into a smooth paste)
• 2 tablespoons Vegetable oil (Neutral oil, helps preserve the paste)

Instructions

1. Prepare the coriander stalks

   Rinse the coriander thoroughly. Cut off the leafy tops (reserve for garnish in other recipes) and roughly chop the stalks into 2-3 inch pieces.

   Time: PT2M

2. Prepare the green bell pepper

   Slice the green bell pepper in half, remove the seeds and white membrane, then roughly chop.

   Time: PT2M

3. Prepare the green chilies

   Remove stems from green chilies. If you want less heat, remove the seeds. Roughly chop.

   Time: PT1M

4. Peel and chop garlic and ginger

   Peel garlic cloves and fresh ginger. Roughly chop ginger into chunks. No need to finely chop.

   Time: PT3M

5. Combine all ingredients in blender

   Add chopped coriander stalks, green bell pepper, green chilies, garlic, and ginger to the blender jug.

   Time: PT1M

6. Add water and oil

   Pour in 1 cup of water and 2 tablespoons of vegetable oil.

   Time: PT1M

7. Blend to a paste

   Secure the blender lid. Blend on high for about 1 minute until a smooth, slightly grainy paste forms. Scrape down the sides as needed.

   Time: PT1M

8. Transfer and store

   Transfer the paste to a clean, airtight container using a spatula. Store in the refrigerator.

   Time: PT2M

9. Cleanup

   Wash blender, cutting board, knife, and utensils with hot soapy water. Wipe down work surfaces.

   Time: PT4M

Nutrition Facts

Calories

18

Protein

0.6g

Carbohydrates

3.5g

Fat

0.3g

Fiber

0.5g

Ingredient Substitutions

• Instead of Garlic cloves: Pre-peeled garlic (fresh, not jarred), Frozen garlic
• Instead of Fresh ginger: Frozen ginger, Ginger paste (reduce water slightly)
• Instead of Coriander stalks (cilantro stems): Parsley stems (different flavor), Omit if unavailable
• Instead of Green bell pepper: Other bell peppers (red/yellow, but flavor will change)
• Instead of Green chilies: Jalapeño, Serrano, Omit for no heat
• Instead of Vegetable oil: Sunflower oil, Canola oil

Equipment Needed

• Blender (jug or bullet style)
• Chef's knife
• Cutting board
• Measuring cup (optional)
• Spoon or spatula
• Airtight storage container

Critical Steps — Do Not Skip

• Blend to a paste: Do not over-blend; a little texture is desirable. Scrape down the sides for even blending.
• Transfer and store: Use a clean, airtight container and clean spoon to avoid contamination and spoilage.

Chef Tips from the Video

• Use the freshest ginger and garlic for the best flavor.
• Coriander stalks add unique aroma; don't skip them if possible.
• This paste is a base for many curries—try adding a spoonful to marinades or sauces for extra depth.

Troubleshooting

Storage

Refrigerator: Up to 2 weeks in an airtight container.

Freezer: Up to 3 months in ice cube trays or small containers. Note: Freezing reduces pungency.

Room temperature: Not recommended due to spoilage risk.

Make-Ahead Tips

• Make a double batch and freeze in ice cube trays for easy portioning.
• Always use a clean spoon to scoop out paste to extend shelf life.