Wash the ginger very well. Pat it dry completely using kitchen towel or paper towel. It is important that there should be no moisture.
If needed scrub them or peel them or leave the skin on. It depends on the what kind of ginger you are using. If you using young ginger which has very thin and tender skin then I do not bother peeling it. If it has tough skin then I would peel them.
Chop into small pieces to make the grinding process easy.
Take them into grinder and make paste out of it. Do not add any water. Push down the ginger back in between to make the process easy.
When you are almost done, add oil and swirl it again. So it is mixed properly.
Remove it to a airtight glass container and store in the fridge.
Making Garlic Paste:
Peel the garlic. Here is best way to peel garlic. Soak garlic pods in cold water for 30 minutes then peel it. The skin will come out very easily and your fingers won’t be sticky at all.
Pat them dry very well. It is important that there should no moisture in it
Add them to grinder or blender. Do not any water. Grind it into a paste. You need to push down garlic in between to help grinding properly.
When grinding process is almost done add oil. And grind to a smooth paste.
Store garlic paste in air-tight glass jar in refrigerator.
Serving: 1teaspoon | Calories: 20kcal
*Nutrition information is a rough estimate for 1 serving
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