Dishoom's Garlic and Ginger Pastes recipe

Dishoom's recipes can be fairly involved. Weighing garlic and ginger in paste form, rather than peeling and chopping cloves and stems, is such a time saver. The book states that the pastes last for up to 10 days in the fridge (but please read about safely storing garlic in oil and botulism; this USDA article specifies 7 days max). The pastes are worth the effort if you intend to cook several Dishoom recipes in the near future.

I use my Magimix Le Mini Plus and don’t wash it between making the pastes. I start with garlic then once I’ve made the paste I remove it with a silicone spoon, give the blade a rinse, then make the ginger paste. Generally when I cook with ginger I’ll also use garlic so I don't mind if the ginger paste is slightly contaminated. Not so with the garlic paste, which I prefer to be 100% garlic as I use it in other cuisines.