Among the most approachable curries from the subcontinent, Aloo Gobi is “quite the favorite among Indians and Americans alike,” Kitchen cabinet contributor Shoba Kousik says.

Chefs in both places have dressed up the basic recipe of potatoes, cauliflower and spice, making room in the pan for garlic, onions, tomatoes and lime, but Kousik prefers an essential version of the dish. “My effort is to keep it simple in cooking, presentation and flavor, true to its ingredients,” she says.

Many U.S. supermarkets now carry tandoori masala and garam masala, related spice blends that typically include cumin, coriander, cloves, black pepper and cinnamon. But if you have any trouble finding the ingredients where you usually shop, India Spice (1694 Old Towne Road); Bombay Bazaar (6216 Rivers Ave.); and H & L Asian Market (5300 Rivers Ave.) are reliable sources.

— Hanna Raskin

Reach Hanna Raskin at 843-937-5560 and follow her on Twitter @hannaraskin.

Food editor and chief critic

Eating all of the chicken livers just as fast as I can.