Three Golden Rules

1:  Read through the recipe completely before you cook anything

Try to visualize what you're going to be using, and how you'll have to prepare it. You will need to understand everything you're using, so take the time to study and plan ahead – many Indian recipes call for a special consideration or trick, and some need extra attention.

Consider the main ingredient(s), and which method of cooking you will be using. Try to get a mental image of the completed dish going in your mind.

2: Pre-prep as many of the ingredients as you can before you cook anything

The French idea of Mise En Place really applies here; Indian cuisine can be complicated, and having all of your ingredients prepped in bowls lets you concentrate on the task at hand. It lets you have peace of mind that your spices, vegetables and anything else needed is all set before you heat up the pan. Give yourself that extra bit of breathing room by having everything ready to go – preferably in the order you will need it – nearby, so you don't overlook something or waste valuable time digging around for a vital addition while your curry is slowly turning cinders.

3: Use small increments

They say less is more, and when it comes to aromatic spices, that's really true! It's an easy thing to add a touch more turmeric or cumin when you need to near the end of cooking, but impossible to extract too much once it's in there. Americans rarely cook with more than two spices – salt being the major player – so cooking with five or six at a time can be confusing at first.