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1
In a large skillet, combine the cumin, coriander, mustard and fennel seeds with the cardamom and pink and white peppercorns and toast over moderate heat, shaking the pan, until fragrant, about 2 minutes.
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2
Transfer to a spice grinder and let cool.
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3
Add the fenugreek, paprika and cayenne and finely grind the spices.
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4
In a food processor, combine the ground spices with the garlic and shallots and process until fine.
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5
With the machine on, add the olive oil and process until a thin paste forms.
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6
Return the mixture to the skillet and warm over low heat, about 10 minutes.
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7
Transfer the curry oil to a large jar and refrigerate for 2 days.
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8
Line a sieve with a double layer of cheesecloth and set it over a bowl.
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9
Add the curry oil and strain, pressing on the solids to extract as much oil as possible.
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10
You should have about 2/3 cup.
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11
Discard the spices.
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12
Fill a soup pot with 1/2 inch of water and bring to a boil.
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13
Add the spinach and cook, tossing, until wilted, about 2 minutes for red spinach and about 5 minutes for green.
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14
Drain the spinach and press it dry, then coarsely chop.
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15
Wipe the pot dry.
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16
Add 1/4 cup of the strained curry oil to the pot and heat until shimmering.
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17
Add the spinach, season with salt and cook over moderately high heat, tossing, just until heated through, about 5 minutes.
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18
Transfer the spinach to a bowl and serve.
