Ginger and garlic. I can’t believe it took me so long to discover the holy combination. Each one balances out the other. One is slightly sweet and floral and the other is sharp and savory. Together it’s heaven. It’s also insanely easy to make.

It’s the basis of many Indian dishes but it can be used in many other dishes.

Let’s get into it. You will need ginger, garlic, turmeric and oil. I usually go for equal amounts of ginger and garlic. But one time I added more ginger and it was really nice and floral. So do you, boo boo.  

 Grate the ginger and garlic and then sprinkle enough turmeric to coat the ginger-garlic. 

Then drizzle a little oil. Just enough to coat the mixture and create a paste consistency. The proportions I used are listed in the recipe card below, use them as a starting point. 

Once you mix it up it should turn into a beautiful bright yellow, unless your turmeric is a bit on the orange side : 

 That’s it! You have made ginger-garlic paste. Yay you! Spread it on meats before cooking, or spread it on veggies or on your body. Whatever. The paste goes really well with seafood: 

 Or with Primo’s Ginger-Garlic Shrimp which turned out amazing! Seriously, best shrimp I’ve ever had. Even Primo the Chihuahua agrees with me and he hates shrimp! 

Oh. Hello there Primo! He had his eye on these shrimp like nobody’s business.  

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