Most of the curries we make include ginger and garlic, both of which take a little more time to cook well, But if ginger and garlic are prepared like this and kept in the fridge, just add it directly to the curry and save cooking time.
Ingredients
ginger – 200 gm
garlic – 300 gm
sunflower oil/olive oil – 1/2 cup
PREPARATION
clean and peel ginger and garlic. chop ginger. first crush ginger, then add garlic. add oil and grind to paste…level on ice tray and freeze or transfer it to a container and keep in fridge..
for details watch video
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