Ginger Paste (Adrak)

Ginger’s aromatic flavor and medicinal properties make it an essential ingredient in Indian foods including drinks and pickles.

Prepare the following recipe ahead of time and store in small jars in the freezer, leaving one jar in the refrigerator for daily use. I suggest starting with 1 lb (500 g) of ginger root, which will make enough for approximately one dozen recipes. (In place of this recipe, you may substitute commercially pureed ginger, available at most supermarkets and ethnic grocers, but it will not be as pungent.)

1 lb (500 g) ginger root (Look for young roots, which are tender,
aromatic, and less fibrous. Do not buy wrinkled, soft ginger.)
1 tbsp (15 mL) salt
1 tbsp (15 mL) sunflower oil
1⁄4 cup (60 mL) lemon juice, fresh or concentrate

1. Scrub the ginger root with a vegetable brush and soak
in water for one day. Remove rough, fibrous, and dark sections and scrape root lightly. The skin has a lot of wonderful flavor and contains many vitamins so you can choose to include as much of it as you wish.
2. Cut the roots into 1⁄2 inch (1.25 cm) pieces, cross-wise, against the grain.
3. Place all ingredients in a blender or food processor and blend until smooth. You may have to stir the mixture a few times to blend properly. If it binds up and becomes too thick to mix, add a little more oil and lemon juice.