Potatoes are one of the most versatile ingredients to have in your pantry. This quick recipe for sukha aloo (potatoes sauteed with spices), popular throughout India, shows off their ability to absorb delicious seasonings. Here they're supercharged with heady flavors like cumin, asafetida and coriander, plus the tangy spice blend known as chaat masala. Make sure not to mess with the potatoes too much once they're in the pan or they won't develop a beautiful crust. Serve with roti, or alongside a crisp salad for a simple dinner.
Pierce the potatoes five times on each side with a fork, place in a microwave-safe bowl, and microwave until potatoes can be easily pierced, about 5 minutes on each side. Let them cool to room temperature, then peel and break them by hand into bite-size pieces.
Melt the ghee in a medium skillet over medium heat. Add the cumin seeds and cook until they darken slightly and smell toasted, about 1 minute. Swirl in the turmeric and asafetida. Add the potatoes, tossing to coat them with the spices without mashing the chunks. Add the coriander, chili powder, chaat masala and salt, then taste and adjust the seasoning.
Reduce the heat to medium low and cook, uncovered, until the bottom of the potatoes develop a crust, about 10 minutes. Cook a little longer if you want the potatoes to be extra charred. Garnish with cilantro and serve with lime wedges.