This makes about 8 servings, bearing in mind it is eaten as part of a meal with other curries.

Chop 500g beans into bite size pieces and precook in water in the microwave for 10 mins on full power. They are still crunchy after this but cooking them in the curry just finishes them off.

Gently fry 2 chopped onions sprinkled with 1/2 tsp salt in 4 tbsp ground nut oil until translucent. Add 1 tsp ajwain seeds and 1 more tbsp of oil and fry for a few seconds, until they release their aroma. Add 2 tbsp garlic and ginger paste, 1 tsp tumeric, 1/4 tsp red chilli powder, 1 tsp cumin and coriander powder. Stir and fry until they release their aroma then add the beans, 1 400g can of quality chopped tomatoes and then half a can of water swished around the empty can.

Cook on a gentle heat until the beans have softened and the tomatoes and spices have cooked into a sauce. I set the timer and check every 5 mins. Towards the end I add salt to taste, 1/4 tsp should suffice. It should take 20-30 mins to finish.