Jersey Royal curry

Put the potatoes in a saucepan. Cover with cold, salted water and bring to the boil, then simmer for 10 minutes, until almost tender. Meanwhile, heat the oil in a large pan until hot, then reduce the heat to low. Add the asafoetida and whole spices; let them sizzle for a few seconds. Add the chilli powder, salt, and chopped tomatoes; cook for 8 minutes.

In a small bowl, whisk 100ml water into the yogurt until well combined. Add the drained potatoes and ground spices to the tomato mixture; stir for a few seconds. Over a low heat, add the yogurt mixture and continue to stir for 1 minute. Cover and cook for 5 minutes, then add the beans and cook for 5 minutes more. Serve with rice, if liked