Ingredients
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
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
1/2
teaspoon salt
Preparation
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.
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.
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.
