Been making Indian and Nepali food of late, so it is always handy to have a jar of ginger garlic paste on hand. This recipe makes about a cup of paste, for use in your yummy briyani, curries and even Nepali momo.
Garlic Ginger Paste
- 125 grams ginger, peeled and roughly chopped
- 125 grams garlic, peeled
- 1 tablespoon cooking oil
Add the ginger, garlic and oil into your blender jar.
Blitz into a smooth puree. Use as desired.
Store the ginger garlic paste for up to a month in the fridge, or up to 6 months in the freezer.