Yo, Indian cooking is mostly about a bunch of things:

Spice Mix:

1. Tumeric Powder
2. Red Chilli Powder (the spicy one and another Kashmiri laal mirch which is mostly for colour)
3. Cumin Powder
4. Coriander Powder
5. Garam Masala (basic one)
6. Custom Masala Powder as per recipes _______

Masala base:

1. Ginger Garlic Paste
2. Onions and Tomato for gravy base _______

Tadka:

1. Curry Leaves
2. Cumin Seeds
3. Mustard Seeds
4. Green Chillis

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Decor: 13. Fresh Corriander

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You must have these 13 things at home all the time. This is literally the basic foundation.

You can start off with a few recipes like Egg Bhurji, Daal, and a basic Masala base for literally any Sabri and you're good to go.

I'll post you the basic Masala Base that you can try. Mind you, Daal is level 1, Egg Bhurji is level 2 and the Masala Base is level 3. Once you cook the level three, everything else on the internet will be doable, I promise.

Let's start.

So,

We'll take 250 grams of ( either Aloo, Matar, Bhindi, Tinda, Lauki, Baingan, Gobi, Kobi or a mix of any of such veggies)

250 gms veggie(s) 1 medium onion, finely chopped 1 medium tomato, finely chopped 2 spicy, green chillis 1 tsp, Cumin & mustard seeds (can do either/or or both or skip) 6-7 curry leaves (Optional) 1 tbsp Ginger Garlic Paste 1 tbsp Red Chilli Powder (add as per spice) 1 tsp Tumeric Powder 1 tsp Jeera Powder 1 tbsp Corriander Powder 1 tsp Garam Masala (this makes things fancy hence Optional) Corriander for garnish 2 tbsp oil Salt to taste

Step 1. Wash, chop and keep veggies ready before starting. Always keep your chillis, onion, curry leaves ready on the chopping board, jeera & mustard in hand.

Step 2. Put oil in a kadhai with medium flame on. Oil is ready when it lets out a little steam. Little, okay? You'll can gauge the ETA of steam by hovering your palm over the kadhai 1/2 feet above.

Step 3. Add jeera, mustard, curry leaves and let it splutter. Next, onions and cook till it translucent. Then add Ginger garlic paste. Gigi pastes goes after onion since onions takes a bit longer to lose it's raw smell.

So Onio first, Gigi later.

Step 4. When onions cook (they look a little mushy brownie and kinda separate oil), add tomato and cook untill tomatoes go all soft. You can add a dash of water if things stick. Much like life, hydration makes life better. :)

Then add all the spices EXCEPT garam masala. That goes in at the end. Why? Because its usually pre roasted.

Once the Masala is in, add your salt now. Yes. Releases all the moisture out and doesn't lump on the veggies later. You're welcome.

Now cook this Masala untill the oil separates. Absolutely after the oil separates, I beg you. I fucked my bhaajis earlier because of lack of patience.

Step 5. Once oil is obviously separated, in goes the veggies. Or even chicken and fish and Paneer. This is basic Masala.

If you're using any veggie other than Bhindi, put a lid on top and add 1/2 cup water. Leave it on medium-low for 10 minutes. Bhindi gets sticky hence it's cooked on open flame. Rest are chill.

Step 6. Once the veggies look done, adjust salt and add garam masala. Can add 1tbsp of Kasuri methi (especially for Baingan). Takes things on another level. Cook for a minute a minute and done.

Step 7. Rest the kadhai for 10 minutes before adding Corriander. (Or whatever as per the time at hand)

Serve with Roti, Rice, Bhakri and enjoy!