Hi Jeera (or anybody succeesfully singeing) glad to hear your success stories with this method
What do you feel is best practice for the "singeing", as a lot of us have found out, if the oil is too hot the garlic/ginger blackens almost instantly, are you cranking the heat up after the G/G's in and then adding spices and tom puree or are you melting the pan from the start and then deftly adding the other ingredients?? 
W
What I did:
Heat oil in small alu fry pan
In with G&G paste
Quick stir
Pan so hot it starts to brown in a few secs
Pan off heat, add mix powder and stir
Offer pan back up to flame, keep stirring
Couple of stirs and mix powder starts catching on bottom of pan and browning
Pan off heat and in with watered down tomato puree, offer pan back upto flame and deglaze 'singed' bits off bottom of pan.
Stir, oil starts to separate, masala (i.e. everything you've added to pan so far) starts to catch.
In with spoonful of gravy/base.
..proceed with rest of recipe

Gary