Ginger and garlic

I tend to use fresh garlic and ginger in my recipes, either finely chopping or grating them as required. However, for ease and speed I do use the store-bought pastes occasionally. Personally, I like the Sapna brand, but use whichever you can find. I would avoid the chopped garlic that comes in vinegar though, as that will not work well. I have included a recipe for ginger and garlic paste in this book, which is frozen into cubes and used from frozen. Alternatively, finely grating equal amounts of ginger and garlic and then mixing them together will give you the same end result.