Ginger- garlic paste is a staple in Indian kitchen . It is used in everyday cooking (almost). Traditionally , ginger and garlic are freshly crushed or ground as per need and used. But, nowadays everybody wants to make their cooking easy . So making this paste in bulk and storing it make the cooking easier and fast.
In my recipe, I used oil which act as a natural preservative. Some also add salt or turmeric ;but I feel oil is good enough because it makes the grinding easier as well as enhances the aroma of the paste.
This ginger-garlic paste remains fresh in the refrigerator for upto one and half month and upto 6 months in the freezer. What I usually do is, store a little in a small glass jar in the refrigerator (the quantity required for 2 weeks or so) and then the excess I store in the freezer. When the paste in small jar gets over, I refill it from the one stored in the freezer.
- ginger – 400 gms
- garlic – 400 gms
- oil – 1/3 cup
- Peel the skin off garlic and ginger. Cut the ginger into small pieces
- Grind them little by little in a grinder by gradually adding oil to a smooth paste.
- Transfer it to an air tight glass jar and store it in refrigerator / freezer