Preheat your grill to high. Line a baking tray or the gill pan with foil and place the meatballs on the tray. Slide under the grill and cook for 6-8 mins till lightly browned.

While the meatballs grill, peel and finely chop the onion. Place a pan on a medium heat and add 1/2 tbsp oil and the onion. Season with a pinch of salt and fry, stirring, for 5-6 mins till glossy and lightly golden. If it browns too quickly, turn the heat down and add 1-2 tbsp water.

While the onion fries, halve the chilli and scoop out the seeds and white pith (or leave them in if you prefer more heat). Finely chop the chilli. Add the chilli, the cumin seeds and 1 tsp of the turmeric. Cook and stir for 1 min.

The meatballs should be browned by now, so scoop them off the baking tray and add them to the pan (keep the tray for later). Tip in the tin of chopped tomatoes. Quarter fill the tin with water (around 100ml) and add that to the pan. Add another pinch of salt, stir to mix, then cover with a lid and turn up the heat. Bring the pan to a boil and when it's bubbling and steaming, turn the heat down a little and simmer for 5 mins.

Place the naan breads on the baking tray and sprinkle over 2-3 tsp cold water. Slide under the grill for 1-2 mins, turning halfway through, till warmed through and soft.

Fork the baby leaf spinach into the meatball sauce and stir to just wilt it. Taste and add a pinch more salt if you think it needs it. Ladle the meatballs and sauce into 2 warm bowls and serve with naan breads for scooping and dunking.