Here goes the Palak Sauce:

2 Tbsp ghee
1 1/2 cups finely chopped onion
3 teasp finely chopped garlic
3 teasp finely grated ginger
1 Tbsp ground coriander
1 teasp ground cummin
1 teasp ground turmeric
1 teasp chilli powder
1 teasp salt to taste
1 1/2 teasp Garam Masala (I use the Kashmiri one)
1/2 cup finely chopped coriander
3 cups cooked, drained, finely chopped Spinach

Fry onion, garlic & ginger in ghee until just getting some colour (don't burn the garlic!). Add ground spices & stir for a minute, then add salt & 1 teasp Garam Masala. Add spinach. Cover and simmer for 10-15 minutes. When soft, blend to a puree, Sprinkle with Garam Masala & Coriander.

I love this with lamb. but you could also use chicken. Fry the meat or poultry in a pan to seal, then add to the sauce and simmer until tender.