16 oz Fresh Spinach Leaves (1 lb.)
3/4 Cup Water
4 Tbl Olive Oil
1 Large Yellow Onion, diced
2 Cloves Garlic, Minced
1/2 tsp Ginger, ground
1 1/2 tsp Garam Marsala
1 tsp Cumin
2 tsp Real Salt
2 Fresh Tomatoes, pureed
6 oz Paneer Cheese, cubed (or cooked chicken or lamb for Paleo/Whole30/Dairy-Free)
2 Tbl Coconut Milk
Place spinach leaves and water in a saucepan and cover with a lid. Bring to a simmer and cook until leaves are tender. Transfer spinach and remaining water to a blender.
Puree spinach until smooth and set aside in a small bowl.
Puree the fresh tomato until smooth. Set aside in a small bowl.
Heat the olive oil in a large saute pan over medium high heat. Add the onion and saute for 2-3 minutes, or until soft and translucent. Add the garlic, ginger, garam masala, cumin, and salt, and saute for another minute.
Pour in the tomato puree and cook for 1 minute.
Add in the spinach puree, paneer, and coconut, stir gently, and cook for another 5
minutes on medium heat. Check seasonings and add more salt, if desired.
Serve over rice or with naan bread.