Indian Curry From Scratch Recipe

1 1/2 cinnamon sticks (3-inches)

4 whole cloves

4 green cardamom pods

8 black peppercorns

1 bay leaf

curry

1/4 cup vegetable oil ( or canola oil )

1 medium onion , sliced thin

4 large cloves garlic , pureed in a minichopper with

1 tablespoon water (about 2 tablespoons)

1 tablespoon fresh ginger , pureed in a minichopper with

1-2 teaspoons water

1 1/2 pounds top sirloin or boneless leg of lamb , trimmed and cut into 3/4-inch cubes, or 6 chicken thighs , skinned, or 1 1/2 pounds shrimp , peeled and deveined

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon ground turmeric

table salt

3 plum tomatoes (canned), chopped, plus

1 tablespoon juice , or 2/3 cup crushed tomato, or 1/2 cup plain low-fat yogurt

2 bunches spinach (1 1/2 pounds), stemmed, thoroughly washed, and chopped coarse

1 cup chopped fresh cilantro leaves

2 cups water

1 jalapeño chile , stemmed and cut in half through the stem end

1/2 cup Indian split peas ( channa dal ), or 4 medium boiling potatoes , peeled and cut into 3/4-inch cubes, or 4 medium zucchini , cut into 1/2-inch cubes, or 1 cup green peas

2 - 4 tablespoons chopped fresh cilantro leaves (use the lesser amount if you've already added the optional cilantro)