Heat some water and steam the broccoli florets until just cooked. You should just be able to stick a fork into the side of the florets but there should be some resistance. Set aside.

Heat a frying pan and dry-fry the peanuts I used regular salted peanuts, though you could use raw ones and then the sesame seeds to roast them. Or actually roast them, dry, in the oven. Until golden, but not too browned.

Now heat a large frying pan or wok over medium heat and add half the ghee or oil. Throw in the ginger fry until it loses its raw aroma, then the coconut, sesame seeds, peanuts, chilli powder and turmeric and cook for about three minutes stirring the ingredients about the pan with a spatula.

Add the rest of the ghee if needed and throw in the onions and chopped chilli peppers.

Cook until the onion is transparent and just beginning to turn a light brown.

Add the garlic and cook for a further minute.

Add the coconut milk and tomatoes and bring to a gentle simmer. Throw in the broccoli florets and heat through. You want the broccoli to be tender but not mushy.

Add salt and pepper to taste and serve immediately with saffron rice or chewy home made naan bread.

Soak the chickpeas overnight (1 cup will yield 3-4 cups of soaked chickpeas), then par-boil them in plenty of water until tender, but still firm. About 30 mins.

Split the cardamoms open with a knife, heat oil or ghee in a large pan and fry the cassia (or cinnamon) and cardamoms until they release aroma.
Grate (or purée) the ginger and add to the pan, fry until it begins to colour.
Slice the chillies into fat rounds. Chop the onions (about 1" squares). Add chillies and onions to the pan and fry until the onions turn glassy. Slice (or purée) the garlic and add to the onions towards the end of their cooking.
Add the salt and powdered spices and fry until the raw aroma cooks off and the oil separates.
Add the tin of tomatoes and a little stock. confession time - I used one of those Knorr chicken stock melts. Well, I do live on a boat!
Add the tamarind and the mostly-cooked chickpeas. Cut out the cabbage stalks, chop roughly, and add to the pan. Simmer for 30 minutes or until the sauce thickens a little and the chickpeas are ready.
Thinly slice the cabbage leaves add to the pot and cook for another 5-10 minutes until they begin to wilt. Fish out the cassia sticks and tamarind block (if using) before serving.

Blend or grate or finely chop the ginger and garlic. Halve the mushrooms unless they're small. Fry the ginger until it colours, add the chillies, add the garlic but don't burn it. Add a little water to the ground spices to make a paste and add to the pan. Cook a little until it loses its raw aroma, then add the crushed dried fenugreek leaves, then the mushrooms. Fry for a minute or two, then add cream to cover, the chopped herbs and season. Simmer for about 10 minutes until the mushrooms are tender.
Serve dressed with extra chopped mint and coriander.

Mix the ground spices with a little water to make a thick paste. Heat a generous amount of oil or ghee over high heat in a large pan and fry the panch poran until it spits and releases its aroma.
Reduce the heat to low and add the spice paste and leave to cook gently until the raw aroma cooks off and oil begins to separate.
Add finely sliced onion to the pot and sweat until the onion begins to turn glassy (do not allow the spices to burn).
Separate the cauliflower florets, cut off the roots and chop these roughly. Add to the pot with the crushed dried fenugreek leaves and cook a little more. Throw in a generous knob of butter and the cauliflower florets. Fry, stirring occasionally, until the cauliflower begins to colour and soften.
Stir in the chopped tomatoes, crushed garlic and chillies.
Spoon the yoghurt over, cover and simmer briefly until the yoghurt releases liquid, then cook gently uncovered for about half an hour until the cauliflower is cooked through and the moisture has boiled off.

Purée the onion, ginger and garlic together, adding a little water if necessary.
Mix the ground spices with the vinegar to make a thick paste.

Heat a generous amount of oil or ghee in a large pan and fry the cassia and cardamoms until they fizzle and release their odour, then add all the seeds and repeat.
Add the onion purée and fry gently over low heat, stirring frequently, until it is thoroughly cooked, the oil separates, and the mixture begins to brown nicely. Add the ground spice paste, stir through and fry gently until raw aroma cooks off and oil separates again. Stir frequently and do not allow them to burn.

Cut out the cauliflower root and any leaves. Separate the florets, cut the root into chunks (discard any tough or fibrous stem), and roughly cut the leaves (discard any leathery leaves). Add the florets and root pieces to the pan with the salt and fry gently, stirring to prevent burning, until the cauliflower just begins to soften. Add a couple of tablespoons of yoghurt and the fenugreek leaves, stir into the spicy paste and continue to fry until the oil separates.
Add the lime pickle (to taste, but it's easy to overdo) and the cauliflower leaves. Add enough water so there's a little free liquid in the bottom of the pan - scrape any browned pieces into the water, cover and cook on the lowest heat until the cauliflower is tender, but not collapsing.

Chop or grate the mango flesh. Add to the pan with the rest of the yoghurt and stir through. Cook for a few minutes more, adjust seasoning and serve.

Finely chop the onion, separate the broccoli florets and cut the stalks into large chunks, discarding any fibrous parts.
Blend a few cloves of garlic and an inch or two of ginger to a paste.
Heat oil in a pan, add cumin and mustard seeds, when they begin to crackle add, curry leaves and sauté for a min.
Add ginger garlic paste and fry for a min or two.
Add onions and fry till they turn translucent. Mix in the broccoli stalks towards the end.
Add broccoli florets, sprinkle salt and fry till for 2 mins.
Add red chili powder, garam masala. Mix well and cover and cook for 2 to 3 mins.
Meanwhile make a fine paste of the almonds by adding little water to the blender. Or alternately you can blend 3 tbsp of coconut with 2 tbsp of water or you could use some coconut milk instead. Pour almond paste or coconut paste to the broccoli. Stir fry for another 2 to 3 mins or till it becomes fragrant. Make sure it is cooked by then. Serve broccoli sabzi with roti or rice.