Ginger-garlic paste

Most Indian curries, gravies, etc requires a ginger-garlic paste. 

Options

You have three option in that case:

 - Freshly grind during before cooking each time

 - Buy commercially available (ready made)  ginger-garlic paste from supermarket or shop

 - Make ginger-garlic paste in bulk and store in refrigerator

Its always good to make on daily-basis, however, if you are cooking for less than five person and considering the time it consumes to make minimal required quantity, it is better to make on a bulk (say, for week) during your weekend and store them in refrigerator.

Ratio

• The ratio of ginger-garlic hardly vary, so 1:1 is a generic ratio
• You may decide on ratio, if you have any preference

Steps:

• Wash, peel ginger, put over a tissue to get rid of moisture as much as possible
• Peel garlic
• Roughly chop them to small piece
• Grind them with little water as possible along with a teaspoon of turmeric powder
• Heat refined oil generously and saute the ground paste, until the oil leaves side and accumulates on top (- optional step)

Storage

• Allow it to cool completely
• Store in a plastic container in the refrigerator for a week

Care

• Ensure all spoons, storage container, utensils, your hands are moist free during the entire process of making GG paste and during picking them for day-to-day use