Step 1

Wash and peel the skin of ginger.

Step 2

Rinse it well and next chop them to half to 1 inch pieces. Set aside to dry on a plate.

Step 3

Cut off both the ends of garlic. Peel them.

Step 4

You can also add them to a box or tight lid container. Cover the jar and shake it vigorously for a minute. You will see the skin of the garlic loosens or comes off.This tip works only with certain kinds of garlic.

Step 5

You can also pour some oil over the garlic and rub off to loosen the skin. This is how we peel garlic when we make pickles.

Step 6

Add ginger, garlic and oil to a blender jar. Blend well until smooth and light in color.

Step 7

Scrape off the sides and repeat blending until you see a smooth mixture.

Step 8

Transfer the ginger garlic paste to a clean dry glass. Use a air tight jar.

Step 9

Refrigerate ginger garlic paste up to a month or 6 months in a freezer.

Step 10

If placing in freezer, fill them in small boxes or ice tray. Cover with a cling wrap.

Step 11

Remove them once set and place them in a zip lock bag.

Step 12

Use as desired whenever needed by defrosting one cube each time.

Step 13

Dry ginger and garlic in sunlight for 2 to 3 hours until both look moisture free.

Step 14

Dry the blender jar and glass bottle too completely.

Step 15

Make a fine paste of this. Add oil at regular intervals if needed until it turns smooth.

Step 16

Store this in the dry glass bottle or jar. Pour 1 tsp of oil on top.

Step 17

Cover and keep at room temperature for up to 2 weeks.

Step 18

Ginger garlic paste may go bad in humid or too hot atmosphere and even during monsoons.