Ginger is one of the most important ingredients in Indian Cuisine. Its used in multiple ways and I find myself reaching out for it almost in every meal. While savoring every moment and taking lots of time to make a meal has its place, its not practical for most families where every day is a blur of activities. Which is why so many convenience foods exists. I tend to take lots of shortcuts and do prep in advance, wherever prudent, to save myself time and energy. I make a big batch of Ginger Garlic paste to use instead of peeling and chopping ginger in each instance. But when making the paste itself (and in cases where fresh sliced ginger is required), one needs to peel it. Ginger has a complex shape with lots of nooks and corners that makes peeling very cumbersome. Using a knife leads to wastage in my opinion where you also tend to get rid of the flesh beneath the skin. This method is the best I have found to peel it easily.

1. Wash ginger root and dry them gently using a kitchen towel /paper towel.

2. Chop them into smaller size if needed. Using the concave side of the spoon, run it down the ginger slowly scraping down the ginger.

3. Since the skin is pretty delicate and thin, it scrapes down easily without removing the flesh.

4. The spoon (use a small one) can easily reach all the nooks and corners hence you get a pretty clean ginger knob. Its pretty quick and you can peel the whole thing very fast. Now chop/slice/julienne and use it in your recipe.