We all have garlic in our pantry and everyone already has a little fresh ginger stored or frozen in the refrigerator or has bought it in powder form so that with a couple of tablespoons it can solve a stir fry or a curry.
However, in some dishes, especially to create the base together with the chopped onion, you must make a paste with garlic, ginger or both. This means finely chopping the garlic, grating the ginger and grinding with the mortar until you get it. what an amalgamation.
With this garlic and ginger paste, this entire procedure is no longer necessary without losing any freshness or flavor. You add one or two tablespoons depending on the intensity or the recipe and you can make multiple dishes from India, China, Thailand and even from our gastronomy such as lentils.
Brands Heera, KTC, Natco, etc. depending on availability and stock
