Weeknight jeera aloo in one pan

Boil 500 g of potatoes until just fork-tender, cool them fully and cut into thick cubes. Cold potatoes crisp; hot ones crumble.

Heat two tablespoons of ghee, add a heaped teaspoon of AshaPure Jeera and let it bloom. Add the potatoes in a single layer and leave them alone for three minutes to form a crust.

Sprinkle turmeric, red chilli powder, amchur and salt, toss once, and finish with coriander leaves. Serve with dal and hot rotis.