Spinach Paneer- Dairy Free!!

1 Tablespoon ghee
1 Tablespoon minced ginger
1 Tablespoon minced garlic
1/8 teaspoon cayenne
1/3 teaspoon jalapeno- minced
1/2 teaspoon cumin
1 teaspoon garam masala
1/3 teaspoon cardoman
1/3 teaspoon tumeric
3 Tablespoons beef or chicken stock
1 pound spinach
1/2 cup coconut milk yogurt- see recipe HERE.

1)  Sauté ginger, cayenne, jalapeno until softened and aromatic.  Add garlic and sauté until slightly browned…about 3 to 4 minutes.

2)  Add stock and simmer a few minutes.  Add spinach, cover and let cook a few minutes, then stir to mix onions and spices well with spinach.

3)  Cover again alt let cook a minute or two, until spinach is wilted and bright green.

4)  Remove from heat and stir in yogurt a little at a time to keep it from curdling.  Serve immediately.