250gramsginger- after peeling yield is 190 grams ginger or 1.35 cups ginger chopped in large chunks
250gramsgarlicor 13 to 14 small to medium sized garlic bulbs - after peeling yield is 186 grams garlic or 1.25 cups peeled garlic
2teaspoonrock salt (edible and food grade)or regular salt
3tablespoonsoil,can use sunflower oil or peanut oil
Peel the garlic.
Rinse the ginger roots and then peel them. Then roughly chop them
Add the chopped ginger to the bowl containing peeled garlic. Rinse them again very well in water. Drain all the water.
Add them in a grinder jar. Also add rock salt and oil. Both salt and oil help in preserving the paste and it does not turn dark too. Just do keep in mind to add less salt in any recipe that you make using this ginger garlic paste.
Grind to a smooth paste.
Remove the paste in a clean glass jar. Close the lid and refrigerate.
Use ginger garlic paste as required in any recipe.