Heat the oil gently (2-3 mins): Pour the cold-pressed oil into a clean, dry pan. Keep the flame on low heat. The goal is to warm the oil gently, not smoke it. Cold-pressed oils retain more natural flavour and nutrients, so avoid overheating.

Add whole spices (30-45 secs): Add mustard seeds and cumin seeds first. Let them crackle lightly for a few seconds.

Build aroma (2-3 mins): Add crushed garlic, dried red chilies, curry leaves, and peppercorns. Stir slowly on low heat for 2-3 minutes until the garlic turns lightly golden and fragrant.

Optional flavour enhancement (15-30 secs): If using turmeric or hing, add them at the end and stir for a few seconds. If using herbs like rosemary or thyme, add them after switching off the flame so the flavour remains delicate.

Cool completely (8-10 mins): Turn off the heat and let the oil cool naturally. This allows the flavours to continue infusing without damaging the oil.

Strain or store as-is (2-3 mins): Once cooled, strain the oil into a clean glass bottle for a refined finish, or keep the aromatics inside for a stronger infusion. Store in a cool, dry place.