In large pot, add olive oil and onion, and cook over medium-high heat until onion is soft and golden. Reduce heat to medium and stir in garlic and ginger, and cook for another minute, stirring continually to ensure garlic doesn’t burn.
Add tomatoes, water, cilantro, jalapeño pepper, garam masala, cumin, turmeric and yogurt, and cook until tomatoes break down, about three minutes.
Add spinach and cook until wilted, about 30 seconds.
Fold in paneer or other cheese. Adjust seasoning. Serve hot.
Recipe Notes
Per serving: 250 calories, 8 g protein, 19 g fat (5 g saturated fat), 15 g carbohydrates, 3 g fibre, 18 mg cholesterol, 176 mg sodium