Ginger-Garlic Paste

When you start cooking Indian food, you'll notice a few ingredients repeat themselves. One of those is ginger-garlic paste. It's delicious! I've been making Indian food for a little over five years now and I've noticed I'm becoming a better cook. This has nothing to do with me. It's the fact that I've seen the light!!! Or rather how delicious food can be and I've used some of the techniques I learned in making signature Indian dishes in my everyday meals. I've started using ginger-garlic paste in just about everything! It deepens the flavor and adds a bit of a kick. You can go straight to your local Indian market or you can make it in your very own kitchen. I like to make it because I know it's fresh and like I said we use it all the time. Ingredients:Whole gingerWhole garlicOlive OilDirections:Cut the skin off your ginger and chop it up into chunks. Smash your garlic and take the skins off. Add equal parts ginger and garlic to a food processor and then add a bit of olive oil. Puree. Add enough olive oil for the ginger and garlic to become a thick paste. Make sure you add a little at a time because you can always add more if it's still too thick.