Begin by melting 1 tbsp of the cocounut oil in a wok. Once melted, add the paneer and brown a top and bottom (I know there is not really a top and bottom - but there is a flat side). Cook in batches, and when complete, remove from pan and set aside.

Meanwhile, cook the lentils according to the box instructions. Set aside.

Make the Gravy. Add the cinnamon sticks to spice grinder and break up into small pieces. Then add the green cardamom pods, cloves, and cumin seeds and break up a bit more. You don’t need to fully grind them, just a little to start releasing their oils.

Add the remaining coconut oil and once melted, add the ground spices and cook for about 1 minute. Add the onions and sweat for 4 - 5 minutes. Next, add in the green chilies, garlic and ginger and cook for 1 minute. Now add the diced tomatoes and cook down for 2 - 3 minutes. Add the cashews and the salt. Simmer for 15 minutes until the liquid is mostly cooked out.

Add this mixture to a blender, and blend until smooth. Add the lemon juice and coconut milk and blend well. Add the mixture back to the wok. Simmer for 5 - 10 minutes. Add in the remaining spices and simmer for 2 minutes. Now add in the spinach and wilt for 1 - 2 minutes. Follow by adding in the cooked lentils and stirring well. Next, add back in the paneer and mix. Simmer for 1 minute to re-warm the paneer. Finish by adding the cilantro.

Serve with white rice. Enjoy!