Saag Butter Beans

• 1 teaspoon oil
• 1/2 teaspoon cumin seeds
• 2 bay leaves
• 1" cinnamon stick
• 2 teaspoons ground coriander
• 1/2 teaspoon kashmiri chili powder or use paprika
• 1/2 to 1 teaspoon garam masala
• 1/2 teaspoon dried fenugreek leaves
• 1/4 to 1/2 teaspoon black pepper
• 1 cup chopped red onion
• 1/2 teaspoon salt divided
• 1 tablespoon ginger garlic paste or use 4 cloves of garlic and 1/2 inch of ginger, minced
• 1 tablespoon tomato paste or ketchup or use 3 tablespoons tomato puree.
• 7 to 8 ounces frozen spinach or finely chopped fresh greens of choice, such as a mix of mustard greens, amaranth greens, chard, and spinach *
• 1/4 cup Non-Dairy yogurt or use non-dairy cream, such as cashew cream or vegan sour cream
• 1 cup water or non-dairy milk
• 15 ounce can butter beans or use other white beans, such as cannellini beans, or use chickpeas
• pepper flakes and vegan parmesan for garnish

For the Garlic Chili Oil Tadka

• 1 teaspoon oil
• 1 Whole Red Chili broken in half, use hot chilies such as cayenne or Indian or mild such as California red or Kashmiri chili
• 1 clove garlic thinly sliced