Palak Paneer

2 Tbsp mild-flavored oil
1 tsp turmeric
1 tsp salt
1/2 tsp cayenne
14 ozs frozen paneer, thawed
1 Tbsp coconut oil
1 onion, diced
4 cloves garlic, minced
1 Tbsp grated ginger root
1 serrano chile, seeded and minced
16 ozs frozen chopped spinach, thawed
2 tsp ground coriander
1 tsp ground cumin
1/2 tsp garam masala
Salt to taste
2 Tbsp lemon juice
3 Tbsp half-and-half (or coconut milk)

Combine oil, turmeric, salt and cayenne in a medium bowl. Cut paneer into cubes. Toss gently with oil-spice mixture. Let stand.

In a large skillet, cook onion, garlic, ginger and chile in coconut oil over medium heat. Cook until browned, about 15 minutes. Add coriander, cumin and garam masala. Cook until fragrant, 3-5 minutes.

While onion cooks, puree spinach in Magic Bullet or food processor until smooth. Once onion is cooked and spices are added, stir spinach in. Add salt, lemon juice and half-and-half. Stir to warm through, then correct seasonings. Serves 4.