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Toss your onion, shallot or garlic, and ginger into a food processor and pulse it a couple of times to finely chop it.
Heat 1 Tbs vegetable oil in a large skillet over medium heat. Add the onions, garlic(or shallot) and ginger. Saute until softened, about 4 or 5 minutes.
Add in the spices, and stir them on medium low heat until fragrant, about 30 seconds.
Dissolve your tomato paste in the ½ cup of water, stirring it well. Pour it into the pan with the spices to create a thick spiced sauce.
Add uncooked spinach and stir gently to combine. Cover the pan and raise the heat to medium high to wilt the spinach.
Once most of the spinach has wilted, take the cover off and stir it around. Puree the spinach and spices in a blender or food processor until smooth but still with some texture.
Wipe the skillet clean, add 1 Tbs of oil and heat on medium high. Add the chicken and sprinkle with salt. Cook until almost cooked through, about 5 to 7 minutes.
Pour the spinach mixture back into the pan and cook for another 2 to 3 minutes to meld flavors and finish cooking the chicken.
Stir in the yogurt and sprinkle the methi leaves over the chicken. Mix it in and serve.