Indian food always comes out bad

The author is struggling with a bitter and sour chana saag recipe where the garam masala is overpowering. The recipe uses a generous amount of garam masala (1.5 tsp) added at the end of cooking. The author questions if the garam masala should be added earlier with the other spices. They also wonder if using less garam masala or adding more fat would help. The recipe itself uses canned chickpeas, frozen spinach, and a blend of onion, garlic, ginger, turmeric, and cumin. Yogurt and lemon juice provide a final touch of acidity. The author's method involves sautéing the vegetables, adding the chickpeas and water, then incorporating the spinach. The dish is finished with yogurt, garam masala, and lemon juice. Overall, the author seeks advice on balancing the flavors and reducing the bitterness and sourness in their chana saag.