If you have mature ginger with wrinkly and brown skin, peel it before chopping. Young ginger has a soft, yellow skin that has less pungent taste than mature ginger (hence you can increase the amount without fear of overpowering garlic) and does not need peeling. You can straightaway chop and use it in this recipe.If you have to peel, well then, skinning a ginger is a chore by itself! I prefer to use a spoon in skinning the Ginger since it easily gets into all nooks and corners thereby avoiding wastages.
Chop them into rough pieces enough to amount to 1 cup.
For peeling garlic, I usually lay a clove on my chopping board and give it a thump with the flat of my knife.
Of course, your best bet would be to use store bought already peeled garlic to save you time and effort. But I find doing this is not that much of a chore if you do not care to retain the shape of the clove - like in this case.
Give it a rough chop - enough to make 1 cup. Or refer my Tips section (above) for the Ginger Garlic Proportion.
Before starting, have you read the OPOS® Manual Yet?
Have you Standardised your pressure cooker?
It is crucial to take that 5 minutes to make for a issue free experience with the pressure cooker. Done that already? OK -lets start. In a 2L pressure cooker,
take 3 tbsp of water
Whisk it to create a slurry.
Add in the ginger to one side of the cooker.
The garlic goes on the other side.
This is how it looks. Level it as much as possible.
Cook on HIGH heat. By that I mean that the flame covers the entire bottom of your pressure cooker. If not, increase the flame. If you find that it is coming up the sides and causing burning of your handles, then reduce the flame.
You will find that full pressure is built at around 2:30-3:00 minute mark. That is when the safety valve stops jiggling and protrude,
after which the Whistles follow. We are looking for 3 Whistles, at around 5 minutes.Select whistles or timing - whichever is earlier. Be at its side to avoid any issues of burning, esp if you are new to OPOS.
Once done, switch off the flame. Release pressure immediately to prevent water from condensing and falling into the ginger-garlic. Use a spatula to enable you to stay a little away and release the pressure/steam.
This is how it looks when you open the pan.
There is no burning, it is not sticking and there are some caramelised bits of ginger and garlic. Yum!
You can use your stick blender to make them into a paste right in your pressure cooker itself to save you the hassle of cleaning multiple dishes. But for today's post, I am going to be transferring this into a processor.
Blend this until smooth. Your ginger garlic paste is all ready.