Instructions: Saute cumin, paprika, garlic, ginger root and jalapenos in butter until golden and fragrant, about 5 minutes. Add tomatoes, cardamom and garam masala. Simmer gently until thickened, 30 to 60 minutes (depending on juiciness of tomatoes). Add yogurt, optional cream and cilantro. Heat through, but do not boil. Serve over couscous or pasta.

The editors wrote: "The Italians do not have a corner on tomato sauce. We persuasions - many quite complex and intriguing. Except perhaps for the garam masala (for which you could substitute commercial curry powder), this exotic dish could come right from your local supermarket."

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