Take equal portions of Ginger and Garlic. Clean and peel the outer skin.

Chop into fine pieces. My mixie doesn't run if it's big chunks. so I kind of chop them into small pieces.

In the mixie, take both and run it once or twice. Do not add water. The quantity is enough, there is no need to add water. If it's not fine paste, just add 1 tsp of water, just enough to get a smooth paste.

Store it in an airtight container. Storing without water gets the paste to retain its smell and life span.

I add about a teaspoon of this paste to dishes that involve chicken or Meat. But most of the time, it would be less too. I don't' like the dish to have too much of this paste's presence. Just enough to add taste and flavor.

For vegetarian dishes, about a quarter of tsp or half. Some are of the opinion that it has to be added more to give more taste to non-veg dishes, but I feel it upsets tummy if we eat more of this paste and also the taste and smell changes.