Of all Indian spices, Ginger is an absolutely essential ingredient for most curries, and is one half of the recipe for ginger garlic paste, used in most food of India. It’s fine to use this spice dried. Some recipes even call for it. Most dishes call for ginger/garlic paste. If you have none, you can cut a 1-2 inch length of raw ginger, grated or minced and cook it with your garlic after you’ve clarified your onions. Make sure you have peeled the ginger first.