Fresh ginger for paste, tarka and tea

Ginger garlic paste

Most curry recipes start with ginger garlic paste. Make a jar at the weekend: blend equal weights of peeled ginger and garlic with a pinch of salt and a spoon of oil until smooth. It keeps in a clean jar in the fridge for about a week, or freeze it flat in a bag and snap off what you need.

Daily, by the piece. Pick a firm, heavy one with smooth skin.

Choosing and storing

Look for firm, heavy pieces with smooth, tight skin. Wrinkled ginger is old and stringy. It keeps in the fridge for a few weeks, or freeze it whole and grate it from frozen. There's no need to peel it for grating; scrape the skin off with a teaspoon if you prefer.

Julienned ginger

Thin matchsticks of fresh ginger scattered over a karahi or daal in the last minute add a fresh, sharp bite. Cut them as fine as you can.

What to make

• Lamb karahi Bone-in lamb cooked hard and fast with tomatoes, green chillies and black pepper. The Pakistani street-side classic, made at home in one pan. 1 hr 30 minHot
• Chicken biryani Marinated chicken on the bone layered with saffron basmati, fried onions and mint. The one-pot party dish everyone asks for. 1 hr 45 minHot
• Chicken tikka masala Charred chicken tikka in a creamy, gently spiced tomato sauce. Often credited to a Glasgow restaurant, and still the city's favourite curry. 55 minWarm
• Lamb biryani Spiced lamb layered with part-cooked basmati, saffron, fried onions and mint, then steamed until every grain is fragrant. 2 hr 30 minHot
• Tarka daal Red lentils simmered until silky, then finished with sizzling garlic, cumin and chilli. Cheap, filling and ready in 40 minutes. 40 minWarm
• Lamb tagine with apricots Lamb shoulder slow-cooked with warm spices, chickpeas, apricots and honey until meltingly tender. A North African feast from one pot. 2 hr 35 minWarm

Freezing ginger

Pick up ginger and garlic together. How to find us.