"A few tablespoons of any neutral oil. One cinnamon stick. Once it starts to smell like a Yankee House candle, add the roughly crushed spices. Once your spices are a few shades darker, we'll go ahead and add the diced onions, pinch of salt, garlic, freshly grated ginger, some green chilies, some ground turmeric and a little bit of tomato paste."
"Now this dish is already going to be delicious as is, but we're going to take it over the top with our tadka, which is a tempered spiced oil where you toast whole spices and sometimes aromatics or ground spices in a hot fat source. While the tadka it is still hot, you want to pour it on top of the entire dish. Oh God, it smells so good. It is so creamy and luxurious."
Tadka is the process of blooming spices in hot oil and is poured over the finished dish to amplify aroma and flavor. Start by roughly grinding coriander seeds, cumin seeds, and green cardamom. Heat neutral oil with a cinnamon stick, add crushed spices until darker, then add diced onions, salt, garlic, grated ginger, green chilies, turmeric, and tomato paste. Add tomatoes and cook until jammy. Stir in drained chickpeas, coconut milk, brown sugar, and almond butter; simmer fifteen minutes. Fold in chopped spinach and garam masala until wilted. Finish by pouring hot tadka over the entire dish.
Read at www.nytimes.com
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