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.
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.
1. Put 1 cup peeled garlic cloves in a grinder jar.
2. Add 2 tbsp oil gradually.
3. Next in is 1 tsp salt.
4. Make a smooth paste. If required add more oil.
5. To store Lahasun paste, take an ice tray with lid. Fill each cube with 1 tbsp garlic paste. Freeze. Once set, just de-mould. Keep in a zip lock bag. Take out as much required, thaw and use.
6. Ready to use!
PREP TIME 15 minutes
COOK TIME 0 minutes
TOTAL TIME 15 minutes
1. Put 1 cup peeled garlic cloves in a grinder jar.
2. Add 2 tbsp oil gradually.
3. Next in is 1 tsp salt.
4. Make a smooth paste. If required add more oil.
5. To store garlic paste, take an ice tray with lid. Fill each cube with 1 tbsp garlic paste. Freeze. Once set, just de-mould. Keep in a zip lock bag. Take out as much required, thaw and use.
6. Ready to use!
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