Hurt Palek with Bottle Masala

2  tablespoons		Canola Oil
2		red onion - cuts in half and thinly sliced
6		garlic cloves - coarselies chopped
3  tablespoons		2 inch ginger - coarsely chopped (roughly same amount as garlic)
2  teaspoons		Bin bhuna hua garam masala
1/2  teaspoon		turmeric
2  tablespoons		tomato paste
20  ounces		bags baby spinach - coarsely chopped
1-1/2  teaspoons		salt
2  teaspoons		Bottle Masala

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Heat the oil in large skillet over medium heat. Add onion, garlic, and ginger and stir fry ten minutes, until onion starts to turn light brown. Remove skillet from heat and sprinkle with turmeric and Bin Bhuna Hua garam masala.
Transfer to food processor or blender. Add tomato paste and 1/4 C water. Puree to form reddish brown paste. Return the paste to pan. Add 3/4 C water to food processor and whirl blades to get extra paste off the sides.
Put the skillet over medium heat and slowly add spinach by the handful covering to let the steam wilt the spinach. Repeat until all spinach is wilted. Then cook covered for 10-15 minutes until spinach is olive green.
Stir in the salt and bottle masala and server. Note adjust the bottle masala to your tastes.