Saute the onions, garlic, and jalapenos for about 5-8 minutes, or until slightly soft.
Mix in the tandoori powder and let it cook for a few minutes.
Mix in the crumbled paneer and cook for a few minutes.
Remove from heat, and mix cilantro.
Spinach Dough
Cook the spinach in water over medium heat until wilted.
Puree spinach with an immersion blender until smooth. Let it cool to room temperature.
Combine spinach puree, olive oil, salt, semolina flour, and all purpose flour in a stand mixer with the dough hook until the dough is moderately stiff.
Keep dough covered until ready to use.
Roll the dough into a rectangle to get the top and bottom of the ravioli.
Place a sheet of dough over the ravioli maker and place about 1 tbsp of the filling.
Cover with the other sheet of the dough and cut out the ravioli.
Boil in water for about 5 minutes until al dente.
Enjoy with the creamy masala sauce!
Creamy Masala Sauce
Heat up tomato sauce over medium heat in a pot.
Sprinkle masala and salt and cook for a few minutes.