Serves: 5
Total Calories: 135
In a blender (not a food processor), blend together the ginger and garlic until smooth, adding the water as needed for blending. Transfer to an airtight container and refrigerate up to 10 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 Hyderabadi Ginger-Garlic Paste recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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