Roast Spices eexcept nutmeg separately in a small heavy based frying pan. As each batch begins to give out a fragrant aroma, remove from pan & leave to cool. Combine in blender/spicegrinder/mortar&pestle and grind to a fine powder. Then add grated nutmeg. Store in an airtight jar in a cool dry, dark place.
The smell in the kitchen when you do this is divine. it is a little work and you need to go and get all those spices, but it makes quite a bit, so will last you a while as you only need small amounts for cooking.
The Kalonji seeds were the only ones that were a little harder to find. But most Asian grocers would have them.
2 Tbsp ghee
1 1/2 cups finely chopped onion
3 teasp finely chopped garlic
3 teasp finely grated ginger
1 Tbsp ground coriander
1 teasp ground cummin
1 teasp ground turmeric
1 teasp chilli powder
1 teasp salt to taste
1 1/2 teasp Garam Masala (I use the Kashmiri one)
1/2 cup finely chopped coriander
3 cups cooked, drained, finely chopped Spinach
Fry onion, garlic & ginger in ghee until just getting some colour (don't burn the garlic!). Add ground spices & stir for a minute, then add salt & 1 teasp Garam Masala. Add spinach. Cover and simmer for 10-15 minutes. When soft, blend to a puree, Sprinkle with Garam Masala & Coriander.
I love this with lamb. but you could also use chicken. Fry the meat or poultry in a pan to seal, then add to the sauce and simmer until tender.
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