Step 1

In a small bowl, toss paneer cubes, coconut oil, turmeric, cayenne pepper and half the salt. Marinate while preparing vegetables.

Step 2

Chop, grate, and/or cut up all vegetables. If serving over rice, prepare as per instructions.

Step 3

Set a large skillet over medium heat. Toast one side of the paneer cubes, remove from the pan and set aside.

Step 4

Place the onions in the same skillet and sauté onions in ghee for 3 minutes. Add the garlic, ginger, and serrano chili. Sauté 2 moreminutes.

Step 5

Stir in the spices, remaining salt, spinach, 1/2 cup of water, and simmer for about 5 minutes until the water is evaporated and spinach is tender.

Step 6

Stir in coconut milk and lemon juice. Finally return the paneer to the pan to warm.

Step 7

Serve over basmati rice or with naan. Garnish with tomatoes, green onion and serrano chilies if you like.