If you're going to fry vegetables cooked in masala, mix them with Masalov to spices evenly distributed among the products and not burnt on the bottom of the pan. If the composition includes only ground masala spices, then baked or vegetable oil in which they are frying should not be too hot to not burn spices. Herbs and spices are usually added during cooking or at the very end. Remember that, except as otherwise specified, the salt is added to the dish at the last turn, when the dish is ready and remove from heat. If you add salt at an earlier stage of cooking, it is highly depauperate its taste.
Little practice in the preparation of mixtures of spices, you already know well, what characteristics and flavor of each of them has. Strong spices such as cloves, cayenne pepper and asafoetida are usually added in small amounts, but weaker, which include Indian cumin, coriander and others, you can add a little more.
Some mixtures, such as punch-garam masala and masala, you can prepare in advance. They can prepare for several weeks or even months. Punch-masala, a blend of five whole spices, used mainly for vegetable dishes and gave. Garam masala-(lit. "hot spices" and they are called so because they warm the body) - a mixture of chopped sweet spices. It is added to the dish at the end of cooking or just before serving. There are an infinite variety of variations of garam masala. Below is a recipe for punch and one-masala - garam masala-:
Garam masala-:
4 tbsp. l. coriander seeds, 2 tsp. cardamom seeds,
2 tbsp. l. Indian cumin, 2 tsp. pinks,
2 tbsp. l. black peppercorns,
2 cinnamon sticks 5 cm in length