To dry roast, sauté or stir-fry, the process of cooking spice paste in small amounts of hot oil or ghee to release the flavor and healthful compounds in the ground spice, seeds, nuts, barks, peppers, ginger, curry leaves, garlic, and or onions according to geographic region or even household. Meats or vegetables are then coated with and cooked in the resulting aromatic paste, absorbing the deep flavors brought out by the dry frying.
