In a small frying pan, toast the cumin & coriander seeds, then grind into a fine powder.

Add the onion, garlic, ginger and chilli to the bowl of a small food processor and chop finely. Then tip them into a deep casserole pan along with 1 tsp salt and a generous glug of oil and soften for 5 minutes on medium-low heat.

Stir in the ground spices, then add all of the spinach. It’s easiest to do this in batches and use the lid to let it steam, which will wilt the spinach faster. Once all the spinach is added, let it cook for around 10 minutes without the lid to reduce the water.

In the meantime, cut the tofu into bite-sized cubes and fry on medium-high heat in some oil together with the turmeric and ¼ tsp salt. Once golden all around, set it aside.

When most of the water has cooked away, add the wild garlic, garam masala and lemon juice. Cook for just another minute, then use a hand blender to work it into a semi-smooth sauce.

Serve the saag into plates and top it off with the tofu.