Green Beans and Potato Curry

I love the smell of fresh green beans and small potatoes that reminds me a taste of winter in India. Ma used to make a simple curry with fresh young green beans and new potatoes often in winter months. This simple curry is very light, delicious and vegan that pairs perfectly with roti(hand made flat bread). I often make this comfort curry because I get these veggies all year round in my part of the world. All essential ingredients are just fridge and pantry staples. 
Ingredients~
2 cups medium diced potatoes
2 cups green beans, cut into 1 inch 
1 cup fresh or frozen peas
1 big tomato
2 fresh chilies, slightly slit
1 1/2 tsp fresh ginger paste
1/2 tsp coriander powder
1/4 tsp paprika
1/8 tsp chili powder
1/2 tsp salt or to taste
1/4 tsp turmeric powder
1/8 tsp nigella seeds
1/4 cup oil
3/4 cup water

Method~
Heat the oil in a large pan over medium-high heat. Temper nigella seeds and immediately add in potatoes along with little turmeric powder and salt. Reduce the heat to low and cook potatoes until semi tender. Stir in the ginger paste, coriander powder, paprika, turmeric, salt, chilies and tomatoes; cook for another few minutes. Add the green beans to the potato mixture and saute for 2-3 minutes. Pour water and reduce heat to medium-low, cover and cook until the potatoes and beans almost cooked. Add in the green peas, cover and cook at least 3- 4 minutes more. Remove from heat and serve with handmade Indian flat bread/roti.

Happy Cooking!