Ginger - Garlic paste

Ginger-garlic paste is a staple in my fridge because it is the basis for many Indian gravy curries. Before I post a recipe for curry, first I want to feature the building blocks for Indian cuisine.  This post comes under the fundamentals of Indian cuisine.
It is a ritual for many Indian home cooks to grind the ginger-garlic paste in the morning to use in an array of dishes throughout the day.


1. Peel Ginger and garlic and coarsely chop.

2. Transfer equal parts of ginger and garlic to a blender.

3. Grind into a smooth paste by adding a little water if necessary.

4. Transfer ginger-garlic paste to a container.

5. Store it in an air tight container in the refrigerator and use as needed.
 

For more memorable centerpieces, tablescapes, and recipes (including gluten free recipes), please check out my book, Entertaining From an Ethnic Indian Kitchen, at my website komalinunna.com. 

  Please check out Foodie Friday for more recipes.