• Heat the oil in a large skillet over medium heat. Once the oil is hot, add the cumin seeds and cook until they're very fragrant and change color to be evenly dark brown. This can take anywhere from 1 to 3 minutes. Then, add in the bay leaves and cinnamon stick and mix in for 10 seconds or so, then mix in the ground spices. If the spices are starting to smoke, reduce the heat to medium low. Mix for just a few seconds, and mix in the onion and 1/4 teaspoon of the salt.
• Increase the heat to medium again, and continue to cook, adding splashes of water as needed, until the onion is starting to turn brown and has picked up the spices. This will take anywhere from 6 to 8 minutes. Once the onion is nicely roasted, mix in the ginger garlic paste, tomato paste, and a splash of water. Add the remaining salt, and mix in and cook for a minute, then stir in the non-dry yogurt, spinach and water and mix. then add in the beans. Mix well, then cover and cook for 6 to 8 minutes.
• Taste and adjust the salt, flavor, and texture. If the saag is too thick, you can add some more non-dairy milk at this point. Or, if you want it thicker, then continue to cook, uncovered, for a minute or two. Garnish with some pepper flakes and vegan parmesan, and make the tempering/tadka .

Make the garlic chili oil tadka.

• Heat the oil in a small skillet over medium heat. Once the oil is hot, break the red chili in half and add to the oil and let it cook until it starts to change color. Add the garlic, mix in, and switch off the heat. There will be enough residual heat in the oil to cook the garlic slices, if the garlic slices were pretty thin. If they’re thicker and not cooking down, continue to cook over medium-low heat for a minute or two before switching off the heat.
• Once the garlic is starting to turn golden on some of the edges, stir really well and drop this onto the saag beans. Served these beans with naan, flatbread, or roti or served over rice. You can also serve spooned onto sourdough for an elevated beans on toast.