Ingredients

• 250gm ginger
• 250gm peeled garlic
• flavourless oil, as required

Method:

1. Peel and wash the ginger, let it air-dry on a cloth.
2. Cut both the ginger and garlic into rough chunks and place in a mixer jar.
3. First pulse the mixture and then add as much oil as you need, to help the mixture come together to a fine consistency.
4. The amount of oil you need will depend on the moisture content of the ginger. sometimes you may not need any oil at all.

2. Transfer to an airtight glass jar, and store in the fridge or freezer.
3. This stays well in the fridge for 2-3 weeks, and in the freezer for atleast 6 months.

Tip: We recommend freezing in small batches so you can defrost and use a small quantity each time, to avoid the paste discolouring.