Green beans and potato curry

Heat oil in a pan over medium-high heat; once hot, reduce to medium-low, add a little turmeric and immediately the potatoes so the turmeric does not burn.

Raise to medium-high and stir the potatoes until golden brown; then take them out of the oil.

In a bowl mix the pav bhaji masala, Kashmiri red chilli powder, turmeric and about a quarter cup of water to a paste.

In the same oil over medium-low heat add the nigella seeds; once they splutter add the asafoetida and immediately the spice paste.

Stir no more than two to three seconds, add the grated ginger, then the chopped tomatoes so the ginger does not burn.

Stir a minute, then cover over medium heat for a few minutes, stirring from time to time, until the tomatoes have softened.

Add the fried potatoes and green beans (fresh peas would go in now).

Season with salt and a little sugar; stir over medium-high heat for a few minutes.

Cover on low heat, stirring from time to time; when the vegetables start to soften add the frozen peas, and sprinkle a little water if the curry is drying up.

Cover again and cook until the beans are done to taste, keeping a little bite rather than mushy.

Finish with roughly chopped coriander leaves; serve with roti or steamed rice.