• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Trim the aubergine then chop into 1cm cubes. 
• Pop the aubergine onto a lined baking tray.
• Toss with half the North Indian spice, salt, pepper and a drizzle of oil. Spread out in a single layer.
• When the oven is hot, roast on the top shelf until the aubergine is soft and golden, 20-25 mins. Turn the tray halfway through.

• Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
• Stir in the rice and bring to the boil.
• Once boiling, lower the heat to medium and cover with the lid. Cook for 10 mins then remove from the heat.
• Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
• While the rice cooks, zest then quarter the lime. When the rice is ready, stir through the lime zest.

• Meanwhile, halve, peel and chop the onion into small pieces.
• Roughly chop the mushrooms.
• Thinly slice the chilli at an angle widthways.

• Place a large pot over high heat with a drizzle of oil.
• Once hot, fry the onion and mushrooms until softened, stirring occasionally, 5-8 mins.
• Season well with salt and pepper.
• Lower the heat to medium-high then add the remaining North Indian spice mix.
• Fry until fragrant, 1-2 mins.

• Meanwhile, blend the spinach, stock and coconut milk to make a puree.
• Add the spinach puree to the pot and mix well to coat the veg. 
• Cover and simmer for 8-10 mins. Loosen with a splash of water if needed.
• Stir in the aubergine, honey and rogan josh paste.
• Season with salt, pepper and lime juice—all to taste!

TIP: No blender? No problem! Finely chop the spinach and stir it into the pot along with coconut milk and stock before simmering.

• Fluff up the lime rice with a fork and divide between bowls.
• Top with the fragrant aubergine saag.
• Finish with a sprinkling of sliced chilli (use less if you don't like spice).
• Serve any remaining lime wedges alongside.