This garlic-ginger paste is used in many pakistani/indian dishes. You can usually make extra and keep in the refrigerator for whenever you need it.
Prep Time: 5 minutes
Ingredients
1 bulb of garlic
3 inches of ginger root
Directions
- Combine garlic and ginger root in food processor. Add small amounts of water to help with the blending, until it makes a smooth paste. Refrigerate or freeze.
- If you are refrigerating, the paste will last up to 2 weeks.
