Patience is The Key to Good Cooking

If you are new to cooking Indian food, then our five simple pointers will help you make a mean Indian meal that will win you accolades, rewards, and a resounding chorus of finger-licking noises that's bound to make you beam with pride! These tips are simple, and will turn any cook into an cooking healthy food.
Remember, patience is the key to good cooking. Ensure your pastes are smooth, onions are deep brown in color, and spices used are freshly ground. The five steps below are very general to Indian cuisine, but very important:
Flour is not used as a thickening agent in cuisine. Rather pastes such as cashew nut paste or onion or coconut pastes are used as thickening agents. Flour should never be used to thicken sauces.
You must learn the art of toasting (Dry roasting) spices before grinding them into fine powder. Ensure that the spices are not burnt (acrid aroma) nor semi-cooked, this will cause bad flavors to come out. Properly roasted spices give out a full-bodied aroma that is hard to forget but difficult to master!