Ginger garlic paste is used regularly in Pakistani cooking with almost all recipes asking for it. While there are a number of brands available at the supermarket, fresh always tastes the best. It’s a good idea to make it in bulk and store in the refrigerator for a couple of weeks.

Ingredients:
Fresh Ginger – 200 grams
Garlic Cloves – 200 grams
Water – to grind
Method:
Wash ginger, dry it off and peel the skin using a peeler or a knife. Chop the ginger in cubes. Peel the garlic & wash it. Dry and roughly chop. Grind/Blend together ginger and garlic together with water (~1/4 cup) till a smooth paste is formed. Mix with a spoon to make sure that the entire mixture is blended properly. Use a clean, dry spoon and store in glass bottles in the refrigerator. The shelf life for ginger garlic paste is around 3-4 weeks provided you use a clean, dry spoon to take it out every time.

Note:
Always use a clean dry spoon to take out the ginger garlic paste otherwise the paste may change color and get spoiled. Keep the paste in the refrigerator. The same technique can be used to make ginger paste or garlic paste separately.