By Torie True
Typically, I just finely grate the required amount of fresh ginger and/or garlic for any given recipe. It takes so little time, is straightforward and almost forms a paste this way. If a recipe requires ginger-garlic paste, I grate equal amounts of both and then mix them together with a pinch of salt and a splash of water. You can of course use store-bought paste instead, which I occasionally revert to when I am in a hurry and gravitate towards the Sapna brand.