Masala okra and potato curry

Heat 2 tbsp oil; lower to low and add 1/4 tsp each of cumin seeds, black mustard seeds and nigella seeds, letting the mustard seeds splutter.

Add the chopped potatoes (washed after chopping and wiped dry so the oil does not splash and they brown faster) and stir on high a few minutes.

When the potatoes are a little brown, add the okra (washed before chopping, so it is less slimy) and stir on high until the slime disappears.

Add a chopped tomato, 2 tsp sabji masala, 1 tsp turmeric and 1/2 tsp Kashmiri red chilli powder.

Add a splash of water, cover and cook on medium low 5 minutes.

Stir, add another splash of water and 1 tsp salt, cover and simmer on medium low until the okra and potatoes are soft but still hold their shape.