Serves: 5
Total Calories: 47
In a food processor or a blender, process together the ginger and garlic to make a smooth paste, adding the water as needed for blending. Transfer to an airtight container, mix in some oil (vegetable, peanut, or olive) until it forms a 1/8-inch layer on top of the paste, and refrigerate up to 15 days or freeze up to 6 months.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Basic Ginger-Garlic Paste recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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