750g/1lb 10oz aubergines, cut into 3–4cm cubes
3 green chillies, finely chopped (don’t remove the seeds)
1 tsp ground coriander
175g/6oz unpeeled cucumber, halved lengthways
6 garlic cloves, finely crushed
30g/1oz fresh root ginger, finely grated
1 tsp fresh lime juice
3 tbsp chopped fresh mint leaves
3 medium onions, thinly sliced
200g/7oz baby spinach leaves, washed
2 medium tomatoes, chopped
600g/1lb 5oz basmati rice
100²µ/3½´Ç³ú ghee
black pepper
5 green cardamom pods, bruised with a rolling pin
½ tsp caster sugar
1 tsp Kashmiri chilli powder
6³¦³¾/2½¾±²Ô cinnamon stick
10 whole cloves
1 tsp cumin seeds
1 tsp garam masala
20g/¾oz cashew nuts and 20g/¾oz pistachios, dry-roasted in a hot pan until golden-brown
2 tsp rosewater (optional)
pinch saffron soaked in 4 tbsp warm milk for 15 minutes
1 tsp salt
½ tsp ground turmeric
150ml/¼ pint vegetable oil
250ml/9fl oz plain yoghurt
275g/9¾oz plain yoghurt