A lot of recipes call for both ginger and garlic.
A great time saver is to make ginger-garlic paste ahead of time and keep it in your freezer.
Peel the ginger with the back of a spoon, then cut it up into small chunks. Ginger is very fibrous, so it is best to cut it up before you blend it to help make sure you don’t get any long threads of ginger in your paste.
Add equal weights of peeled ginger and peeled garlic to a blender or food processor.
Add just enough water to get it to process to a smooth paste.
Spread out on a lined jelly roll pan to about 1/4 thickness and freeze until hard.
Break the frozen paste up into shards and transfer to a resealable bag.
Next time a recipe calls for ginger and garlic, just pop out a piece (approximate the measurements) and that’s it!
Ten minutes of prep time now, and SO MUCH saved time later!