Kafuli

Step 1: Drain 1 oz raw short-grain rice and grind it with ½ cup water to a smooth, milky paste. Set aside; it will settle, so stir it again before using.

Step 2: Bring a large pan of water to a rolling boil. Add 14 oz spinach and 3 ½ oz fresh fenugreek leaves (methi) and blanch for 2 minutes, just until the leaves wilt and turn bright green. Lift them out into a colander and run cold water over them so they keep their colour.

Step 3: Squeeze out some of the water and pulse the greens with 2 green chillies, 1 tbsp fresh ginger and 4 garlic cloves in short bursts to a coarse, flecked paste. The most common mistake is blending them silky smooth; kafuli should still have bits of leaf you can see.

Step 4: Heat 2 tbsp mustard oil in a heavy iron kadhai or pan over a high heat until it just smokes, then turn the heat to medium and let it cool for 30 seconds. Add 1 tsp cumin seeds, 2 dried red chillies and ¼ tsp gluten-free asafoetida (hing); they should crackle at once and the chillies darken a shade.

Step 5: Add ½ tsp ground turmeric and 1 tsp ground coriander, stir for 10 seconds, then tip in the ground greens. Fry over a medium heat for 4–5 minutes, stirring, until the raw smell of the greens fades and the oil starts to show at the sides.

Step 6: Pour in 1 cup water and 1 tsp salt and bring to a simmer. Stir the rice paste and pour it in slowly, stirring all the time so it doesn't form lumps.

Step 7: Simmer over a low heat, partly covered, for 8–10 minutes, stirring now and then, until the kafuli turns glossy and thick enough to coat the back of a spoon. If it gets too stiff add a splash of hot water. Taste for salt and serve hot.