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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 ¾-inch cubes, or 6 chicken thighs, skinned, or 1 ½ pou |
| 2 | teaspoons | ground cumin |
| 2 | teaspoons | ground coriander |
| 1 | teaspoon | ground turmeric |
| Table salt | ||
| 3 | plum tomatoes (canned) chopped, plus 1 tablespoon juice, or ⅔ cup crushed tomato, or ½ cup plain low-fat yogurt | |
| 2 | bunches | spinach (1 ½ 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 ¾-inch cubes, or 4 medium zucchini, c |
| 2-4 | tablespoons | chopped fresh cilantro leaves (use the lesser amount if you've already added the optional cilantro) |
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