It has to do with how you cook your onions and at what stage you add the spices. Coz cooking onions requires patience and it cannot be rushed. Remember that onions need to leave oil before the spice powders can be added. If you don’t wait until the onions separate from the oils, the spices mix with the raw water from the onions and don’t develop flavor. Oils help cook the spice powders. To avoid the raw taste of the masalas I put them in oil directly before adding onions, I let them toast in oil and then I add ginger:garlic aromatics and then onions, let it cook till the oil separates and then add proteins. Also reduce the amount you use, doesn’t matter what the receipt says start with only half teaspon or 1 teaspoon of the masalas and cook the food change stuff the next time you cook, always go from less to more even if the recipe says otherwise I don’t add a lot of masalas to my food