In a medium saucepan, add oil, chopped onion and jeera and stir fry until onion is golden brown.

In separate sauce pan, boil spinach.

Add tomato paste to mixture and stir on medium heat. Add haldi, dhania, garam masala, and red chiles. When tomato paste oil starts to separate, from the mixture, add spinach. Once combined, use immersion blender to blend evenly.

If desired, add paneer (or tofu).