Step 1

Wash and peel the ginger. Pat dry it and then cut it into slices. Peel all the garlic. The total weight for ginger and garlic was 250 grams each, after removing the skins.

Step 2

Transfer the prepared ginger and garlic to a high speed blender along with the oil and blend for 1 to 2 minutes until you have a smooth paste.

Step 3

Transfer the paste into a clean glass container and refrigerate. It will be good for up to 4 weeks. You can also freeze the last to make it last longer (refer to the post for instructions on how to freeze the paste). Use in Indian dishes as needed.