Not following the right grouping of including vegetables and flavors while setting up a dish. 

Vegetables and additionally flavors are included an appropriate request regarding their water content. Irritating the grouping prompts inappropriate singing of the ingredients,thus influencing the taste and surface of the dish. 

For instance, the right strides to be taken after while cooking the dish that is likely the most normally cooked in Indian kitchens, the Potato Tomato curry tenderly known as 'Aaloo Tamaatar Sabzi', are: 

In the wake of including oil consistently the skillet and enabling it to warm, include Hacked onions( and slashed green stew). Can be started with cumin as well. 

After they turn brilliant darker, include cleaved potato. 

And after that Tomato. 

As Tomato has the most noteworthy water content among the three, including it before potato or potentially onions may abandon them in part browned. 

Its opportunity to include the flavors now. For the most part they are included no specific order,but its better to include Turmeric powder after Coriander powder and Red Stew powder have been included as it leaves water when broiled. Try not to include Salt with them. Salt has relatively bigger measure of water of crystallization because of which the vegetables may not be appropriately broiled. 

After adequate searing of the vegetable-flavors mixture,add water taken after by salt.