Separate the garlic cloves from the garlic bulb, wipe clean the dirt and peel the skin off and keep aside. Clean ginger (wash it and then air dry it) peel the skin off and chop them roughly into pieces.
Put both chopped ginger and garlic cloves along with salt and oil and grind.
Grind it to a fine paste. (Do not add water, you may add extra oil to run your mixer)
Use a clean spoon and scoop the paste into a clean glass jar with air-tight lid.
Store the paste in your refrigerator for up to 2 months.
If you plan to keep longer, store them in mini ziploc bags and freeze.
Notes
Makes about 1 1/2 cup of paste.
Absolutely no water in this recipe. Add in enough ginger and garlic to run your mixer. Use a small mixer mate jar to grind this paste. Big blender may need water but will reduce the shelf life.
Add in 1/4 teaspoon turmeric which acts as preservative with antiseptic property.
Kosher salt acts as preservative too.
Turmeric and salt are optional will keep the paste longer without spoiling.
Always use a clean spoon to get the paste.
Do not keep the paste outside in room temperature for long time, just use it and immediately close and send it back to the refrigerator.
Rule of thumb is to use equal ratio of ginger and garlic but you can always adjust depending your taste.
Adding more garlic will yield super soft and light shade of paste with very creamy texture. Adding more ginger gives good punch for all non-veg preparations with mild pale yellow shade paste.
You may also add vinegar but I personally do not prefer because it gives a very pungent smell.
This paste can be frozen for months (freeze them in freezer cube tray and store them in freezer ziploc bags or use mini ziploc bags to store small portions)
Proper handling is a must which will keep this fresh longer!