Do not overheat the ghee; it should not be smoking hot. Begin with whole spices, such as fresh chopped ginger, black pepper, cumin seeds, and mustard seeds, or use Churna (spice mixture). Fry them until they turn light brown or until the mustard seeds pop. Then add the ground spices, such as ginger, cumin, turmeric, cardamom, and pepper, and sauté for just a few seconds. A spice is generally used either whole or ground, not both ways, in one dish.