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1. Even dried spices lose their flavour, so all your ingredients should be refrigerated. The constant steady temperature prevents them from oxidising and deteriorating.
2. When adding spices, add a little water to the pan to help cool it sufficiently to prevent the powders from burning. This also allows the pan to deglaze and keeps the bottom free of residue. The water also helps to bring out the flavours.
3. Except when frying the spices to begin the cooking process, or frying mustard seeds, it's best to start the dish on a medium heat. 
4. Dish too oily? Add a little chickpea or gram flour to help absorb the oil and thicken the gravy. 
5. When cooking with okra, add a spoonful of yoghurt. This prevents the okra from sticking, burning or becoming gooey.