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1 | tablespoon cumin seed | 1 | teaspoon cardamom seeds (removed from pods) | 1/2 | teaspoon whole cloves | 1/2 | teaspoon black peppercorns | 2 | dried bay leaves | 2 | three-inch cinnamon sticks, broken
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2 | tablespoons vegetable oil | 1/2 | cup golden raisins | 1 | small to medium red onion, cut in half, thinly sliced | 5 | medium cloves garlic, coarsely chopped | 1 | bag (12 oz) washed fresh spinach |
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| 1. | Heat ungreased 6-inch skillet over medium-high heat. Place all garam masaala ingredients in skillet; roast 2 to 3 minutes, stirring constantly, until seeds crackle, spices turn one shade darker and the mixture has a nutty, sweet aroma. Transfer to bowl; cool 3 to 5 minutes. | 2. | Place roasted spice blend in spice grinder. Grind until mixture looks like the texture of finely ground pepper. Store in airtight jar at room temperature for up to 1 month; beyond that, it will start to lose its full flavor. Makes 1/4 cup spice blend; use 1 teaspoon for this recipe. | 3. | In wok or deep 12-inch skillet, heat oil over medium-high heat. Add raisins; stir-fry about 1 minute or until raisins plump up. Add onion and garlic; stir-fry 2 to 3 minutes or until onion is golden brown. Stir in spinach; toss 2 to 3 minutes or until wilted. Stir in 1 teaspoon garam masaala and salt. Cook 1 minute. |
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