I make a lot of Indian food, so the preparation begins with a base made of onions, ginger, and garlic. I start by frying the onions in oil and then adding ginger and garlic as the onions begin to brown. Then I cook both until the onions are thoroughly browned and the citrus smell of the ginger fades.
I can't taste the garlic in my food though. I am careful not to burn the garlic... is there anything else I should look out for?