Bring water to a rolling boil in a saucepan with a capacity of at least 4 litres. Fill a large bowl with very cold water and ice, then place a colander nearby.

Add the spinach in two batches. Press each batch below the boiling water and cook for 30 seconds, just until wilted, then transfer it immediately to the cold water.

Once the spinach is completely cool, drain it. Squeeze it firmly in small handfuls until damp but no longer dripping.

Chop the squeezed leaves finely in several directions, retaining a little leafy texture.

Heat the oil in a wide frying pan over medium heat. Fry the cassia and Indian bay leaf for 30 seconds, then add the panch phoron and stir for 15 to 20 seconds, just until the seeds begin to sizzle.

Add the onion and ½ teaspoon salt. Cook for 6 to 8 minutes, stirring regularly, until soft and lightly golden. Add the Garlic and Ginger Paste and stir continuously for 45 seconds.

Reduce the heat to medium low. Add the turmeric and chopped spinach, then cook for 3 to 4 minutes, turning it through the onions until evenly combined and hot. Add up to 30ml water only if the mixture begins to catch.

Remove and discard the cassia and Indian bay leaf. Stir in the remaining ¼ teaspoon salt and adjust only if needed. Use immediately, or spread in a shallow container and cool before portioning.