Personally I retired from the freshly grated garlic / ginger paste. Burned too easily. Not to mention the labour.

After trial and error I've settled on 0.75tsp bottled garlic puree and 0.25tsp ginger puree, in something like a Vindaloo/Madras.

Way easier that doing fresh and I haven't noticed a difference in the finished curry.

If someone has some strong arguments against that I'd appreciate the feedback.

Base is always fresh g/g though.....

-- Josh

Don't know enough about the difference in fresh/bottled to say; but your relative proprtions sound about right to me.