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Ingredients

• Whole spice Blend (Optional)
• 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 (optional)
• 1 cup chopped fresh cilantro leaves (optional)
• 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)

Description

This Is A Made-from-scratch Curry. Premade Curries From The Store Are Fine But If You Want The Real Deal, Here's The Recipe. The Scent Is Marvelous!

Group Recipes