Garlic ginger paste is used in almost every recipe on this book. It is one of the most essential products in Indian cookery. You won’t find an Indian cookbook that doesn’t have a recipe for garlic and ginger paste.
You can purchase it in large jars in Asian shops and even some supermarkets but like most things, it’s best to make your own.
Your garlic ginger paste will keep in the fridge for up to three days. Sometimes I make a large batch and freeze it in ice cube trays and then store the garlic and ginger cubes in air tight plastic bags until I need them. It makes last minute cooking a lot easier.