Ginger garlic paste is very essential component in Indian cooking right? We use them at least once in a day for making curries or marinating meats or veggies! Isn’t it a good idea to make them and preserve to make life easier?! I used to make only for 2 weeks or lesser. But this can be kept in the freezer for couple of months. Way better and much more cheaper than those store bought, preservative added ginger garlic paste for sure.
I used to add salt and oil as a preservative. Even if you are keeping them in freezer, it will not get hard. It will be really soft, you can just take them from freezer and use directly to the recipe.