Blending: Add the peeled garlic and oil to a blender or food processor. Blend to a smooth paste. Scrape down as needed in between.
Transfer the garlic paste to an air tight glass container. Top with a thin layer of oil. It can be refrigerated for up to 2 weeks.
To store for longer, freeze in ice-cube trays or resealable plastic bags for 3-4 months. You can fill the bag and flatten it. It will help in easier storage and you can break off the needed amount. You can pop the freezed garlic paste from the ice-cube trays, to store in a plastic bag to save space too.
Add oil or NOT: If you plan to freeze the garlic paste, then it is okay to skip oil and blend the garlic as is. If needed, add couple tablespoons of water.Ginger Garlic Paste: You can also add equal amounts of ginger and garlic to the blender and make a ginger-garlic paste.
Get the recipe at - https://pipingpotcurry.com/how-to-make-garlic-paste/