How do I bring out the garlic flavor in an oil base? 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?
Yes. Pre sautéed the garlic or add whole cloves to the cooking oil, crush down the cloves to release flavor and then remove. Proceed as usual. P.S. NEVER store garlic submerged in oil. It can produce botulism toxin introduced from the growing soil. Botulism bacteria are anaerobic meaning they survive without air as is the case when covered in oil.