Begin by heating the olive oil and butter together in a large pan over medium heat. Once the mixture starts to sizzle, add the cumin seeds and let them crackle for a few seconds to release their aroma.

Stir in the sliced onions and ginger-garlic-chilli paste. Sauté for a couple of minutes until the onions turn soft and slightly golden. Add the baby potatoes and baby carrots, stirring to coat them well in the spiced butter-oil mixture.

Pour in the spinach purée and let the vegetables simmer gently, allowing them to absorb the flavor and cook through. Stir occasionally to prevent sticking.

Season the dish with salt, freshly ground black pepper, and a handful of chopped coriander leaves. Stir thoroughly to combine all the elements.

Finish by adding a small knob of butter and a splash of fresh cream. Mix gently, then squeeze in the lemon juice to brighten the flavors.

Before serving, garnish with an extra swirl of cream, a sprinkle of red chilli powder, a touch of cardamom powder, and a few coriander leaves. Serve hot as a flavorful side or light vegetarian main.