Homemade Ginger Garlic Paste
I add ginger garlic paste to most of my dishes. It comes really handy to make quick dishes. I make it for a week or sometimes for 2 weeks. I prefer to refrigerate it. This can be placed in ice cubes tray and frozen too.
1/2 cup of peeled whole garlic
1/2 cup of peeled chopped ginger
1/4 teaspoon of iodized salt
1 teaspoon of refined corn oil
Wipe chopped ginger and garlic with a kitchen towel to avoid water.
Place all the ingredients in a mixer grinder and grind to make a smooth paste.
Transfer to a clean dry bowl and refrigerate.
Use dry spoon for handling the paste.