Heat the olive oil in a pan on medium heat

Add the cumin seeds, garlic paste, and crushed chillies then sauté for 1-2 minutes on high heat until fragrant

Chop the potatoes into bite-sized chunks – peeling the potatoes is optional and depends on personal preference

Cook for 5 minutes on medium heat until the potatoes have slightly softened

Add the salt, chilli powder and turmeric powder then cook the spices for 3-4 minutes ensuring that you stir so that the spices do not stick to the pan – you may need to add water so that the spices do not burn, and this will also help to release the colour of the spices

Add the chopped tomatoes and cook for another 4-5 minutes until the tomatoes have softened

Add the finely chopped spinach then cover and cook for 5 minutes to allow the water to be released from the spinach

Remove the lid and gently mix the masala into the spinach

Cover and cook on medium heat for a further 6-8 minutes

Serve immediately alongside some garlic naan and enjoy!