These recipes use so many spices! How do I cope?

Go to your local Indian or Middle Eastern store or online and find a masala dabba, a round, shallow lidded tin with seven smaller lidless stainless-steel cups inside and a cute little spoon. Put your most frequently used spices in the cups and keep the whole tin handy on your counter or near your stovetop; it needs to be kept flat (to avoid spillage inside the tin) and—I can’t stress this enough—within easy reach. My cooking process became much more streamlined and infinitely less hectic when I started using mine and had figured out which spices to keep in it, and I’d strongly recommend you try it.