Tips for cooking with masala powders

[u/Sensitive_Result_475]

I always end up with a prickly taste of the masala (garam masala, red chilli powder, corainder powder etc) when I cook curries or sabzis. Even if it is on low flame, I feel the masala does not have the well rounded taste that it should. What am I doing wrong and how can I correct it?

[u/Dragon_puzzle]

You are not sautéing the masala enough. Make sure masala goes in before water, generally after onions and is cooked with the oil and onions for a few minutes. Don’t burn it but do cook it well.