HCG Phase 3 Saag Paneer

1 cup fresh spinach (chopped)
4 oz Paneer (Indian Cheese) Available at Indian Markets cut in cubes
1/2 cup lowfat greek yogurt
3 cloves of garlic
1 tsp grated fresh ginger
1 tsp cumin seeds
1 tbl chopped fenugreek leaves (or 1 tsp fenugreek seeds)
2 tsp garam masala
1 dash cinnamon (optional but great flavor enhancer)
1 plum tomato (peeled and chopped finely)
1 small onion (chopped finely)
1 tbl coconut oil
1/2 tsp tumeric
3/4 tsp chili spice (Garden Gourmet tube in produce)

if too thick, add a bit of chicken stock or water to thin out a bit.

using 1 tsp coconut, brown Paneer cubes and set aside. add remaining coconut oil to pan and saute' 2 minutes. add tomato and cook until broken down, about 3 minutes. add garlic and ginger and stir fry for 30 seconds and then add the spinach. reduce heat to low, cover until spinach wilts. stir to combine and then stir in all remaining ingredients. stir until blended, stir in the cheese and heat through.

Serving Size: Makes 4 servings