Bhindi aloo (okra and potatoes)

Instructions

1. Wash the okra, dry it thoroughly and cut into 1 cm rounds, removing the tips.
2. Peel the potatoes and cut them into small dice.
3. Heat the oil in a large pan and toast the cumin seeds for 30 seconds.
4. Add the potatoes and brown them for 10 minutes over medium heat, stirring occasionally.
5. Add the okra and sliced onion, then cook for 10 minutes uncovered so they don't become slimy.
6. Stir in the grated garlic and ginger, the spices and the chopped tomatoes, then cook for another 5 minutes.
7. Season with salt, sprinkle with garam masala and squeeze over lemon if you like before serving.