Heat oil in a suitable pan or pressure cooker and fry the onions well.
Add the ginger garlic paste and sauté lightly.
Add the tomato puree, chillie powder, turmeric powder and coriander powder and fry for some time. Add the meat and the spinach greens and mix well.
Continue frying for some time till the oil separates from the mixture and the greens shrivel up.
Add salt, coconut paste and 2 cups of water (or add more for more gravy)
Cook on low heat till the meat is tender or pressure cook for 6 whistles