I am fortunate enough to have sampled a few hundred versions of this Punjabi classic, made doubly popular by the plethora of north Indian restaurants that dot the American and European landscapes. It’s a “must” at every special-occasion gathering. The curry’s flavoring runs the gamut from simple to complex, depending on the cook’s mood. Mine gravitates to the keep-it-simple school of thought. Ladle the gingered, creamy-textured curry over white rice or serve a basket of store-bought Indian