Ginger Garlic Paste Many foods, including biryani, pulao, kuruma, etc., include ginger garlic paste. It makes the dish more flavorful and digestible. Although ginger garlic paste is sold in a variety of packets in stores, it is much cleaner when ground at home. Also, since no preservatives are added, it can be used extensively for several months without going bad.
- Garlic - 300 g
- Ginger - 250 g
- Salt - 2 tsp
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To grind ginger and garlic paste, wash and clean the ginger well, then peel the skin and cut it into small pieces. After removing the skin, cut the garlic into small pieces.
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Add ginger and garlic to a mixing jar.
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Add two teaspoons of salt to it.
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Then add little water and grind it to some extent.
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After grinding it to some extent, again add little water and grind it finely.
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Keep it in a clean bottle and store it in the fridge.