Greens with Garlic and Raisins (Saag)

Ingredients

• 1 tablespoon cumin seeds 
• 1 teaspoon cardamom (removed from pods)
• 0.5 teaspoon peppercorns black
• 2  bay leaves dried
• 2  cinnamon sticks 
• 2 tablespoons vegetable oil 
• 0.5 cup golden raisins 
• 1  onion red small to medium thinly sliced cut in half,
• 5 medium cloves garlic coarsely chopped
• 12 oz pkt spinach fresh washed
• 0.5 teaspoon salt 

Equipment

• bowl
• frying pan
• wok

Directions

1. Heat ungreased 6-inch skillet over medium-high heat.
2. Place all garam masaala ingredients in skillet; roast 2 to 3 minutes, stirring constantly, until seeds crackle, spices turn one shade darker and the mixture has a nutty, sweet aroma.
3. Transfer to bowl; cool 3 to 5 minutes.
4. Place roasted spice blend in spice grinder. Grind until mixture looks like the texture of finely ground pepper. Store in airtight jar at room temperature for up to 1 month; beyond that, it will start to lose its full flavor. Makes 1/4 cup spice blend; use 1 teaspoon for this recipe.
5. In wok or deep 12-inch skillet, heat oil over medium-high heat.
6. Add raisins; stir-fry about 1 minute or until raisins plump up.
7. Add onion and garlic; stir-fry 2 to 3 minutes or until onion is golden brown. Stir in spinach; toss 2 to 3 minutes or until wilted. Stir in 1 teaspoon garam masaala and salt. Cook 1 minute.