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Try some chili crisp or a subtler note with a warming spice, like cumin or garam masala.

For Indian cuisine, consider stocking turmeric, garam masala, mustard seeds, curry leaves and ghee.

In 2014, Ipsita Mazumdar, a biochemistry expert, tested popular spice brands in Kolkata which made chilli, cumin, curry powder, and garam masala.

In our version, we stir in garam masala, a blend of warming spices, to add depth of flavor and to complement the slightly acidic tomatoes and yogurt.

Add the garam masala and cook, stirring, until fragrant, 30 to 60 seconds.