I work in software company and that to in Bangalore. So you can imagine I spend 12hrs outside home. We always have dinner at home which generally consists of rice, daal and one subzi. As the daal is generally plain, subzi will be spicy with onion, giner garlic paste.
It is easy to cook food quickly if some preparations are done over weekend.Ginger-Garlic paste is one such commonly used item in many receipes and its very simple to add some twist in gravy by some variations in ginger garlic paste.
Take equal amount of ginger pieces and peeled garlic cloves say 1 cup each.The ginger roots should be thoroughly washed to ensure complete mud removal. Dry them on kitech towel for 2-3 hours. Now grind ginger and garlic together without adding water. Adding water will reduces chances of storing paste for more than 3-4 days (a week max if you stay in dry and cold climate). You can do some variations to get different taste to the gravies. Add 2 small onions when preparing paste which helps in thickening gravey.If you fry onions and then add to paste then it gives smocky sweetish flavour. Add couple of red chillies which gives nice pink shade to gravey.This paste stays about 1 1/2 -2 months in fridge.