This is certainly true, but Indian cooking is a commitment. You need to have several spices on hand (turmeric, cumin seeds, mustard seed, both coriander seed and powder, fenugreek, kashmiri chili, cinnamon bark, asafoetida, a decent garam masala, fresh or frozen curry leaves); you will need to understand how to grind these spices and then temper them in oil or ghee; you will need to have a variety of legumes (split dried chickpeas, split dried mung bean, red lentils); you will also need basmati rice and yogurt; you might like to have tamarind and mango pickle; you will need the ability to constantly mash together ginger, garlic, and fresh chili; you must have the capacity to finely chop onions.

Indian food has subtleties, and it's not easy for the beginner.

South indian food is super simple at the core level - heat oil, add mustard seeds, when they pop, add asefoteda/fenugreek & curry / spices (I buy them at a local Indian store - usu. curry + cayenne), then whatever veggies you want (green beans or potatoes are nice)

You forgot cumin seeds. Add some coconut milk and you get an excellent dish.

It's really not that difficult if you take a few classes.