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Dry toast coriander powder, fennel powder, garam masala and desiccated coconut in a pan until nutty, toasting each one by one, then add turmeric without toasting
Fry chopped onions in olive oil until golden brown and set aside
Blend the fried onions with toasted spices and coconut into a thick paste, adding water if needed
Heat olive oil in a pot, crackle mustard seeds, and add curry leaves
Add the onion-spice paste, chopped tomato, and green chilli to the pot and sauté until tomatoes soften and paste deepens in colour
Pour in butter beans with their liquid and simmer until thickened and glossy
Season full-fat Greek yogurt with salt and roasted cumin
Plate by spooning yogurt onto a plate, topping with warm spiced butter beans, pickled onions, fresh coriander, and pine nuts
Serve with fresh flatbreads and eat immediately