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.