Master the Perfect Masala: Double Your Vegetable Dish Flavor!

• Properly heat wok and oil before adding spices to prevent raw taste; add cumin first and roast until aromatic.
• Sauté finely chopped onions until light golden, adding water 2-3 times to soften them well.
• If not using onions, cook tomatoes with a little salt after cumin until they soften into a paste.
• Add dry spices (turmeric, coriander, red chili powder, salt) over onions/tomatoes with a little water to prevent burning and enhance flavor.
• Cook the spice mixture on low heat, stirring with occasional water, until oil separates, indicating a perfectly cooked base for your vegetable.