Basics: Ginger Garlic Paste

1 part Ginger
1.5 parts Garlic
1 Tbsp Turmeric
1 Tbsp Salt

So, if you pick up 2 lbs of ginger, pick up 3 lbs of garlic. I pick up fresh ginger and peeled garlic cloves to save time. Also, many people peel the ginger skin but if you grind the mixture really well, the skin will be ok too. Make sure though that its washed really well. Try to avoid water as much as possible. Some is ok. This will be well preserved in the refrigerator/freezer a long time. But, fresh paste gives the best aroma and taste to the curries, so try not to store it for too long (more than 3-4 months)

Remember to wear gloves, or use a spoon to adjust the paste while grinding. Yes this mixture is NOT soft on hands.