Ginger is so inexpensive and widely available that it’s an easily forgettable ingredient.
But it’s super simple to use, cheap as any produce, and likely makes an appearance in some of your favourite dishes.
And if you’re a lover of Indian cuisine, it’s a cooking staple if you’re after that authentic, vibrant Indian flavour profile.
Priya Krishna, food writer and author of the forthcoming Indian-ish, is an avid fan of the underappreciated produce, employing it in a number of traditional Indian plates: roti pizza, saag with feta instead of paneer, and taquitos using roti.
Ubiquitous in Indian cuisine, Krishna says it’s “to add a little bit of freshness” to all sorts of dishes. She rarely peels ginger, which comes in two forms—young and mature. The younger version has a very thin skin that most people don’t peel, but she doesn’t peel that knobby version you commonly see either.
“I’m a pretty strong proponent that you don’t need to peel ginger,” she says.
So where does ginger make cameos in Indian cuisine? Well, there’s aloo gobi, marinades, chickpea stew, chole, matar paneer, dal makhani, and the list goes on. As you can see, it’s virtually used all the time, or whenever a dish “needs a brightening component or bite.”
But the best way to add more ginger to your cooking is simply keeping it on hand in your fridge!
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