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Gently heat the stock in a small saucepan. Keep warm.
Meanwhile, in a 4-quart saucepan, heat the oil over a medium heat until shimmering. Add the cumin, cloves, cinnamon and bay leaf, and cook, stirring and shaking the pan, until fragrant, 2 to 3 minutes. Add the onion, ginger and chiles, and cook, stirring occasionally, until the onion is translucent, 2 to 3 minutes.
Excerpt from Flavorwalla: Big Flavor. Bold Spices. A New Way to Cook the Foods You Love by Floyd Cardoz. Copyright © 2016 by Floyd Cardoz. Used with permission by Artisan. All rights reserved.