Heat oil in a non-stick frying pan or skillet over medium-low heat.

Add pureed onions, ginger paste, and garlic paste to the hot oil.

Cook for about 2-3 minutes until the onions turn translucent.

Stir in cumin powder and coriander powder.

Cook for another minute until the spices are fragrant.

Add pureed tomato to the pan.

Mix well with the onion-spice mixture.

Add cubed potatoes and sliced okra to the pan.

Mix well with the onion-tomato-spice mixture.

Sprinkle turmeric powder, chili powder, and salt over the vegetables.

Stir to coat the vegetables evenly with the spices.

Cover the pan and let the curry cook for about 30 minutes on medium-low heat, stirring occasionally, until the vegetables are tender.

Once the vegetables are cooked to your liking, remove the pan from the heat.

Serve hot as a main course, accompanied by rice or Indian flatbread.