Wash the cuttlefish and cut each piece in half.
Heat the olive oil in a saucepan on a medium flame.
Add the onion and garlic and sauté for 3 minutes until the onion becomes golden brown
Add the cuttlefish and sauté for another 5 minutes.
Add the tomato paste and stir with a spoon.
Add the water and vinegar in the saucepan.
Place the lid on the saucepan and let the mixture simmer for 30 minutes, until the cuttlefish softens.
Add the spinach, turmeric, salt and pepper.
Stir with a spoon and continue cooking for around 7-8 minutes.
Remove the saucepan from the flame and serve with the ginger grinds.