Prepare onion, garlic, chilli and ginger and set aside. Make your tomato pulp by halfing each tomato through its equator and grating each half (on its cut side) into a bowl using the fine side of the grater. Discard the leftover tomato skins.

Heat a good glug of flavourless oil in a large saucepan over a medium heat. Stir in the onion and a pinch of salt and cook for 4-5 minutes. Add the garlic, ginger and chilli and stir over the heat for about 1 minute until the garlic is no longer raw. If at any point the pan is getting too hot, then add a splash of water to stop anything burning.

Stir in the cumin seeds and cook for a minute until fragrant. Then add the remaining spices along with the tomato pulp and tomato puree. Bring to a simmer then add the kidney beans along with 400ml water (if cooking for 4) and 1/2 tsp salt. Put a lid on and simmer for 10–15 minutes over medium-low heat until the beans are softened and the sauce no longer tastes raw.

Meanwhile, preheat oven to 200°C/Fan 180°C, sprinkle naans with a little water and place in the centre of the oven for 3-4 mins to warm through.

Remove the lid from the curry pan and simmer for a further 5 minutes over medium-high heat until thickened. Season generously to taste. Serve topped with coriander and nigella seeds, and warmed naans alongside.