Ginger Garlic Paste

Tip: click step to get into cook mode

125 grams ginger ((4.5 Ounce, refer notes))

125 grams garlic ((4.5 Ounce, peeled))

1 tablespoon oil ((I use organic refined coconut oil))

½ teaspoon Turmeric ((or haldi / optional))

Rinse ginger under running water. Pat dry and peel it. Chop to half to 1 inch pieces.
Cut off both the ends of garlic. Peel them.
You can also add them to a box or tight lid container. Cover the jar and shake it vigorously for a minute. You will see the skin of the garlic loosens or comes off. This tip works only with certain kinds of garlic.
You can also pour some oil over the garlic and rub off to loosen the skin. (This is how we peel garlic when we make pickles.)
Add ginger, garlic and oil to a grinder/ blender jar. Blend well until smooth and light in color. Scrape off the sides and repeat blending until you see a smooth mixture.
Transfer the ginger garlic paste to a clean dry glass jar. Refrigerate ginger garlic paste up to a month or 6 months in a freezer.
To Freeze, transfer to ice tray and knock the tray to the counter a few times. Cover with a cling wrap. Once set transfer them to a ziplock bag. Use as desired whenever needed by defrosting one cube each time.