Wash mint and coriendar leaves. Peel garlic and ginger. Cut ginger in slices.

Grind it in a paste without using water.

If you want to serve it as a side dish, add sensible amount of salt. But if you want to store it in a freezer for a long time, avoid more salt to prevent it from freezing like ice

When you want to add this paste in your stuffing like samosa, cutlets etc, fry it for 2-3 seconds in oil and then add the veggies.