Garlic & ginger pastes

Dishoom p. ███

The recipe is the same for either paste. You can start with whole garlic cloves or ginger root each time, but it is much easier to keep pre-prepared jars of paste in the fridge. Home-made pastes will yield a more satisfying result than supermarket-bought (but won’t keep for quite as long). The quantity given below is sufficient for a mini food processor or blender. You can, of course, make more, or less. Providing you start with garlic and ginger that is fresh (not stale or dry), pack the paste into sterilised jars and cover the surface with a layer of oil, these pastes should keep in the fridge for 10 days.