Heat canola oil in a skillet over medium heat.

Add chopped onion and minced garlic to the skillet.

Cook until the onion becomes transparent, about 5 minutes.

Add minced green chili pepper to the skillet.

Stir in ground cumin, ground coriander, turmeric, salt, and garam masala.

Cook the spices for about 2 minutes, stirring constantly.

Add ginger paste and tomato paste to the skillet.

Stir in the drained and rinsed red kidney beans and lentils.

Add the thawed, drained, and squeezed dry chopped spinach.

Cook for 2 minutes, stirring to combine all ingredients.

Pour in 3/4 cup of water.

Cover the skillet and simmer over low heat for 5 minutes, allowing the flavors to meld.