Green Tikka Masala, Kebab dip

Ingredients

1. Cooking oil: 2 Tablespoon
2. Onions chopped: 1/2 Cup
3. Garlic: 4 Cloves
4. Fresh Ginger chopped: 1 Inch
5. Black pepper ground: 1/4 teaspoon
6. Salt: 1/2 teaspoon
5. Cardamom powder: 1/2 teaspoon
6. Tomato puree: 1/2 cup
7. Spinach Chopped: 1 pound
8. Water: 1/2 cup
9. Fresh Cilantro: 1/2 Cup
10. Fresh Peppermint: 1/4 Cup
11. Fresh Sweet Bell Pepper Cored and chopped: 1 Medium size
12. Fresh Sweet Basil (Optional): 1/4 Cup
13. Sweet cream Butter: 1/4 pound
14. Heavy whipping cream: 1/2 cup

Method

Heat oil in a heavy bottom pan. Puree onions, garlic and ginger in a food processor or a blender. Add puree to the oil and sauté till almost all the moisture is gone. The mixture may start to turn green due to enzymes present. Stir in black pepper, salt and cardamom powder. Add tomato puree. Bring to a boil. Cook on medium heat till paste starts to exude oil.
In a separate pot add spinach, bell pepper and water just enough to cover the spinach and pepper. Bring it to a boil. Cook on medium heat for  five minutes so the spinach and bell pepper are well wilted and tender. Put the contents a food processor and puree. Add cilantro, pepper mint and sweet basil and puree all the greens together. You should have a lose green paste.
Add green paste to the main pot. Cook about five minutes on medium heat. Add butter, make sure butter is all melted. Stir in heavy cream two table spoons at a time. Taste and adjust spices as necessary. Simmer on medium heat till you have a nice consistency of a pour-able ketchup.