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10 ounces paneer cheese, cut into ½-inch cubes

0.5 teaspoon ground turmeric

3 tablespoons avocado oil and (half each)/or ghee

1 small onion, finely chopped

2 cloves garlic, minced or 1 tsp hing and ⅛ tsp fenugreek

1.5 tablespoons minced fresh ginger or inch fresh-piece skin-on well washed

3 teaspoons garam masala

1.5 teaspoon ground cumin

25 ounces frozen spinach, thawed and finely chopped or 4 cups fresh finely chopped greens

1 teaspoon salt

4 drops liquid stevia

1.5 cups full-fat plain yogurt (probiotics will die but the thickness/tastiness of "Progurt" is best)

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1. Toss paneer with turmeric in a medium bowl until coated. Heat oil in a large nonstick skillet over medium heat. Add the paneer and cook, flipping once, until browned on both sides, about 5 minutes. Transfer to a plate. Drain oil into a large sauce pan.

2. Add onion and jalapeño (if using) and cook, stirring frequently, until golden brown, 7 to 8 minutes. Add garlic, ginger, garam masala and cumin. Cook, stirring, until fragrant, about 30 seconds. Add half the greens and salt. Cook, stirring, until hot, about 3 minutes.

3. Blend the remaining spinach/greens with just enough water to keep the blender spinning and use a plunger if it seizes. Cook until most of the excess water is gone. Remove from the heat and stir in yogurt and paneer, sweeten with a few drops of stevia to cut bitterness.

4. Enjoy with a grain free tortilla

Hint: 2 cups greens can be finely chopped for step 2 and whole leaves can be used in step 3 (the ratio is then 2 cups chopped and 4 cups loosely packed leaves)