Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel) and pop onto a large baking tray.

Drizzle with oil, season with salt and pepper, then sprinkle over the cumin seeds and chilli flakes (add less chilli if you'd prefer things milder). Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, peel and grate the garlic (or use a garlic press).

Drain and rinse the chickpeas in a sieve.

Heat a drizzle of oil in a large saucepan on medium heat.

Once hot, add the garlic, korma style paste and curry powder. Stir-fry for 30 secs. 

Stir in the chopped tomatoes (see ingredients for amount), vegetable stock paste, honey and water for the curry (see pantry for both amounts).

Stir the chickpeas into the curry and bring to the boil, then lower the heat and simmer until thickened, 5-6 mins. 

Once the curry has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Stir in half the butter (see pantry for amount), then season with salt and pepper. Remove from the heat - you'll reheat it once the potatoes are ready.  

A few mins before everything's ready, put the naans onto another baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.

Once the naans are ready, spread them with the remaining butter, then cut into halves. 

Reheat the saag chana masala curry, then serve in bowls with the gunpowder potatoes on top.

Serve the buttery naans on the side for dipping and scooping. 

Enjoy!