Curried potatoes and beans

This is a relatively simple addition to any Indian-themed meal and has always been received with enthusiasm. It's a dry curry, and I like it matched with something creamy like a dahl.

8 to 10 oz green beans, cut into 1" lengths
1lb to 1lb 6oz potatoes, cut into wedges
2 Tbsps oil
¼ tsp mustard seeds
½ tsp cumin seeds
¼ tsp turmeric powder
½ tsp cumin powder
1 tsp coriander powder
¼ to ½ tsp cayenne pepper, to taste
Salt to taste
½ tsp garam masala
1 tsp + lemon or lime juice

1. Pour the oil in a saucepan and add mustard and cumin seeds. Turn on the heat to medium-high and, when the mustard seeds start to pop (this is unmistakable), add the potatoes and sautée 10 to 15 minutes, or until just starting to brown on all sides and getting soft. Keep covered when not actively sautéeing.
2. Add the beans along with the turmeric, cumin, coriander, cayenne and salt. Mix well and sautée another 8 to 10 minutes or until the veggies are tender.
3. Add the garam masala and the lemon juice, all to just heat up, about 1 minute, and serve. A light drizzle of more citrus juice would not go amiss.