|
| 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 |
| 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. |
|
| Green leafy vegetables such as spinach, kale, mustard greens and collard greens are called saag in Hindi, India’s national language. You can use any one of these greens or a combination in this recipe. |
|
| Each household in North India has its own version of garam masaala. The spice blend can be used whole, ground raw or dry-roasted and then ground. Whatever its state, the resulting aroma puts a smile on your face and a lilt in your northern-based recipes. |
|
| You can purchase garam masaala already blended in East Indian markets or many supermarkets. |
Nutrition Information:
140 ( 55 ); 6 g ( 1 g); 0mg; 370 mg; 21 g ( 3 g); 4 g 70 %; 22 %; 10 %; 16 % 1/2 ; 3 ; 1