By Deepali Verma
Our kitchens wouldn't be complete without the ginger-garlic paste. Therefore, we have discovered some techniques that will make it simple for you to make ginger-garlic paste at home, which will enhance the freshness and flavour of your meals.
Choose garlic with large cloves so that peeling it would be much simpler. Tiny garlic cloves might be difficult to peel.
To make a flavorful, rich paste, use fresh ginger and garlic.
Do not add water when grinding; doing so will change the paste's consistency.
The moisture released from the ginger and garlic will do the trick if you simply pulse the paste at a slow pace.
While the paste is being ground, add salt and oil to serve as a preservative that keeps the colour from fading or darkening for a long time.
The ginger-garlic paste should be kept in a dry, airtight container. This will extend the paste's shelf life.