1. Ginger - 1 cup chopped
2. Garlic - 3 pods
3. Oil - 2 table spoon
4. Salt - 1 teaspoon
1. Remove the skin of garlic and ginger. Wash and pat dry using a kitchen towel.
2. Grind them separately with 1 tablespoon oil and 1/2 teaspoon salt each without adding water.
3. Refrigerate in separate air tight glass containers.
Note: Garlic paste tends to turn green after few days which is harmless and completely safe to eat.