Steamed Indian-Spiced Potatoes

Preparation

A richly spiced tomato and onion sauce coats steamed baby potatoes for a quick and easy Indian-inspired side. If you want your potatoes extra-spicy, add more Kashmiri chile powder to the sauce as you cook until your desired spice level is achieved. 

1. Fill a HexClad 8-Quart/7.5 L Hybrid Stock Pot with about two inches of water and bring to a boil over high heat. Place the potatoes in the HexClad Steamer Basket for the 8-Quart Stock Pot and toss generously with salt, then fit into stock pot and cover. Reduce heat to medium and steam until potatoes are fork tender, 20 to 25 minutes.
2. Meanwhile, melt ghee in a HexClad 10"/25 cm Hybrid Fry Pan over medium heat. Add cumin and mustard seeds and cook, swirling, until fragrant, about 1 minute. Add onion and ginger and cook, stirring occasionally, until onion has softened and just starts to brown, about 5 minutes. Stir in chile powder, garam masala, and turmeric; season with salt. Stir in tomato paste and cook, stirring, until paste has darkened in color, about 1 minute. Stir in 1 cup/235 ml water and bring to a boil. Reduce heat to low and keep warm until potatoes are done steaming.
3. Transfer steamed potatoes to the sauce. Increase heat to medium-high and stir to coat. Cook, stirring occasionally, until potatoes are well-coated and most of the liquid has evaporated, about 5 minutes. Transfer to a serving bowl, sprinkle with cilantro and squeeze lime juice over. Serve with plain yogurt alongside, if desired.