Direction:
To make ginger masala paste, wash giner roots properly, pat dry and peel the skin or you can leave the skin on. I usually do not take out skin, instead you can just scrub it or leave it as it is if ginger is good and clean.
Throw ginger and salt into the food processor and grind to the very fine paste.
Store ginger in a plastic container and freeze it. If you add enough salt it won't get freezed even in the freezer. If it gets freeze then keep small amount of ginger paste into the refrigerator. It stays good for couple of weeks into the refrigerator even.
Follow the same procedure for Garlic Masala Paste.
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