Cooking Pastes: Ginger-Garlic and Chili-Garlic

These are pretty common ingredients in Indian cooking; I know one Indian cook who puts at least one of them in just about every dish that comes out of her kitchen. They’re pretty simple, and store about six months.

Ginger-Garlic Paste
Equal parts peeled, chopped ginger and peeled, chopped or minced garlic
Turmeric: 1 tsp per Tbsp of ginger-garlic mixture
Light cooking oil: 1 tso per Tbsp of ginger-garlic mixture

Blend all ingredients into a paste. Store in a glass jar in the fridge.

Chili-Garlic Paste
5 tsp minced garlic
Small handful of Indian green chili peppers(these can e hard to find, so substitute about 5 large jalepeno peppers if you can’t find green chilies)
1 Tbsp light cooking oil

Blend all ingredients into a thin paste. Cook the mixture down into thick paste over medium heat. Store in a glass jar in the fridge.