Crush the garlic, ginger and green chilli in a pestle and mortar to create a paste. If you don’t have one of these, finely grated the garlic and ginger and finely chop the chilli, mix/mush it together using the back of a knife to create a smooth paste.

Heat a good glug of oil in a large, heavy-based pan over a medium heat. Add the cumin seeds and let them splutter - about 2 minutes.

Add the grated onion with a pinch of salt and stir in the ginger-garlic-chilli paste. Cook slowly until light golden/brown. Be patient as this step is VERY crucial and it does take a bit of time.

Add the red chilli powder, turmeric, coriander powder, and garam masala. Cook until the oil starts to bubble and spices bloom.

Pour in the blitzed tomatoes with a pinch of salt and simmer until it deepens in colour and the oil starts separating. Stir in ¼ tsp sugar to balance the acidity of the tomatoes.

Add the beans along with their liquid, swill the jar ⅓ with water and pour that in too. Let everything simmer gently so the beans soak up all that spicy, rich flavour.

Crush Kasuri Methi (the magical spice) between your palms and stir it in towards the end. Taste and adjust seasoning.

Serve with a generous dollop of sour cream – it really takes this dish to the next level. HIGHLY recommend! Best enjoyed with flatbreads, rice, fresh coriander and a simple fresh salad