Ginger - Garlic paste

This is the basic paste used for many curries and other dishes. Most of the recipes call for this so I shall give the recipe for this.
Ingredients :
Garlic flakes, peeled - 10
Ginger, 2 inch piece, peeled and cut into small bits.
Oil - 2 teaspoons.
Method :
Grind the the garlic flakes and ginger pieces, using a food processor, into a smooth paste. Use the oil to facilitate smooth grinding. Store in a air tight glass jar in the refrigerator.
Since we use only a little for each curry, this recipe yields more than you need for one use. But most food processors will not grind such small quantities, it is easier to grind more quantity and store - it can be stored upto one month in the refrigerator. You can freeze it, if you wish, but it does take away some flavour from it.
Note:
1. If you do not have a food processor, you can grate the ginger and garlic seperately, using a grater. In this case do not cut the ginger - just peel a two inch piece and grate it. Then mix the grated ginger and garlic together. This will not give you the smooth paste, but you can use it.
Alternatively if you have a mortar and pestle - you can find them in Metro and Ikea - you can use that as well.. that is the way it was done in India since ancient times !
2. The traditional recipe does not call for oil. But here the garlic has something in it, that if we grind or grate it, after sometime, it just turns green! To avoid this, I use the oil, so that the paste keeps its colour, and stores well in the refrigerator.