Home-made Ginger Garlic Paste

Coming to think of it, I have never made ginger-garlic paste at home, 5 years of cooking and I have always bought the ready-made paste :|. I did a recent survey of my pantry and realized I don't use a lot of ready-made products :), one of the few things I have gotten used to are the ginger-garlic paste and I wanted to cut it out. Another significant advantage is the super flavor and smell it adds to the dishes as there is a huge difference between the store bought paste and the home-made one. I have decided that I am never going back to buying the paste from stores after making this last month. You could make it in bulk, refrigerate it and this would keep well for a month. If you haven't thought about making your own paste, go ahead and try it and I am sure you would not go back to buying the ready-made version :).

Ingredients

Makes about 1 cup
Prep Time - 20 min

Garlic - 1 cup, peeled and washed, chopped roughly
Ginger - 1 cup, peeled and washed, chopped roughly
Turmeric - 1 Tsp
Oil - 1 Tbsp

How do you do it

1. Add ginger, garlic pieces, turmeric in your mixer grinder and grind. Add the 1 tbsp oil in shots so the mixer can grind easily. Do not add water - this will spoil the fridge-life of the ginger garlic paste. Grind until you get a paste consistency, transfer it to a dry bottle and refrigerate.

2. Always use a dry spoon when you need the paste, so that it doesn't go bad. Turmeric and oil are preservatives here. This quantity lasts for about a month in my kitchen and then I make another batch for the next month.  You could vary the quantities based on your needs.