Roast the Potatoes
Preheat the oven to 425°F (220°C). Place the potatoes in a pot of cold, salted water and bring to a boil. Once fork-tender, drain and transfer to a baking sheet. Toss with 2 tablespoons of ghee and salt to taste. Roast for about 30 minutes, until golden and crispy. Remove from the oven and set aside.

Cook the Aromatics
In a wide-bottomed pan, add 1/4 cup ghee and Panch Phoran. Heat over medium-high. Once the spices start to pop, reduce the heat to medium and add the onion, garlic, jalapeño (if using), and ginger. Sauté for 7–10 minutes, until softened.

Spice the Dish
Season with salt, then add chili powder, turmeric, and cumin. Toast for 1 minute until fragrant. Stir in the diced tomato and cook until softened.

Create the Sauce
Add 1/4 cup water and stir to combine. Let it cook for a few minutes, adding more water if needed to create a light sauce. Reduce heat to medium-low.

Combine and Serve
Fold in the roasted potatoes and cook for 5 minutes, allowing the flavors to meld. Finish with fresh cilantro and a squeeze of lime juice. Serve and enjoy!