Heat the oil in a large pan over a medium heat.

Add the cumin seeds and cook for about 30 seconds until they become fragrant. Stir in the chopped garlic and sauté for 1 minute, taking care not to let it burn.

Add the chopped onion and cook for 4–5 minutes, stirring occasionally, until softened and lightly golden.

Stir in the chopped tomatoes and cook for 5–7 minutes until they soften and break down into a thick sauce.

Add the spices and cook for 3–4 minutes, stirring continuously so they become fragrant without catching on the bottom of the pan.

Pour in 2 tbsp water and cook for 1–2 minutes until the oil begins to separate from the masala.

Add the turnips and stir well to coat them evenly in the masala. Cook for 4–5 minutes, stirring occasionally.

Add the chopped spinach and mix until it begins to wilt. Cover the pan with a lid and cook over a low heat for 15–20 minutes, stirring once or twice during cooking, until the turnips are tender and the spinach has completely softened.

Stir in the dried fenugreek and cook for another minute to allow the flavours to combine.

Serve hot with chapati, roti, or naan.