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