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Add 2 tablespoons (30 g) of vegetable oil to a large pan, and place it on the stove. Let the oil heat on medium for 1 to 2 minutes or until it begins to shimmer. You can substitute butter for the vegetable oil if you prefer. When the oil is hot, mix teaspoon (1 g) of cumin seeds into the pan. Let the seeds heat until you hear them sizzle or crackle, which should take 30 seconds to 1 minute. Add 1 dried red chile to the pan with the cumin seeds. Allow the chile to cook briefly to help soften it and release its oils. You can find dried red chilies at Indian grocery stores, spice markets, and many online retailers. Add 1 cup (150 g) of finely chopped onion to the pan, and sprinkle some salt over them. Allow the onions to cook until they become soft and translucent, which should take approximately 2 to 3 minutes. Once the onions are tender, mix 1 teaspoon (2 g) of grated ginger and 1 teaspoon (3 g) of chopped garlic to the pan. Stir well to incorporate the ingredients, and allow the mixture to saute for 1 minute.
Heat the oil. Add the cumin and cook it until it pops. Mix in the dried red chile and saute the mixture for a minute. Stir in the onions and salt and cook until the onions are tender. Add the ginger and garlic and cook for a minute.