Cumin potatoes (Jeera aloo)

1. Boil the potatoes in their skins in salted water for 15-18 minutes until just tender but not falling apart. Drain, let them cool a little, then peel and cut into 2 cm cubes.

2. Heat the ghee in a wide frying pan and add the cumin seeds. Fry until darker and very fragrant (about 30-40 seconds).

3. Add the chopped green chillies and fry for half a minute, then stir in the turmeric and chilli powder.

4. Add the potato cubes, season with salt and fry over medium-high heat, turning gently, for 6-8 minutes until the edges are golden and crisp.

5. Sprinkle with the amchur and toss once more.

6. Scatter generously with chopped fresh coriander and serve with dal, chapati or puri.

Tip: A quick, everyone's-favourite side that takes minutes with pre-boiled potatoes. Cumin is the star here, so don't skimp on the frying, but take care it doesn't burn or it will turn bitter.