1/4 cup olive oil, plus a little extra
1 red onion, chopped
1 green chili, chopped (optional)
2 garlic cloves, minced
1 medium piece of ginger, grated
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon red chili powder
1/4 cup plain yogurt (preferably whole milk)
1/2 cup water
1 pound spinach, washed and any large stems removed
1 block paneer cheese or extra firm tofu, cubed
In a large pot, heat the oil and then add the chopped onions, garlic, chilies, and ginger until softened. Add the coriander, cumin, and chili powder and mix well. Add the spinach.
Cook until the spinach softens and shrinks, about 5 minutes.
Place it all into a blender with the yogurt and water. Blend until smooth. Taste the spinach mixture and add salt if needed.
Put the paneer in a skillet with a few tablespoons of olive oil or ghee (clarified butter) and fry the paneer to warm it through. Add the spinach mixture to the paneer and heat before serving.