Potato (small & round) - 1 pound
Ghee - for frying
Salt - to taste
Ginger Paste - 30 gms. 
Curd (yoghurt) - ¼ cup
Red Chilli Powder - 1-1/2 tsp. 
Cloves - 6 
Cinnamon - 2 sticks
Cardamom - 5 
Cumin Seed - 1 tsp. 
Turmeric - 1-1/2 tsp. 
Asofoetida - ½ tsp. 
Garam Masala Powder - 1/2 tsp. 
Sugar - 1/2 tsp. 
Lemon Juice - 1 lemon
Green Chilli - 5
Fresh Coriander Leaves - handful

Peel the potatoes and keep in salty water for 1/2 hour. Fry in ghee till golden brown and firm. Keep aside. In a little ghee crackle the cloves, cinnamon and cardamom. Add the ginger paste and stir for another 2 minutes. Add red chilli powder and turmeric and simmer. Roast cumin seeds in a dry pan and grind them to a powder. Add sugar and cumin powder and stir for 2 minutes. Beat the curd and add to the pan. Lower the temperature and add the fried potatoes, simmering with lid on until potatoes are tender. Do not let the steam escape. Near the end of cooking add garam masala powder then remove the lid, slow cooking until most of the liquid is absorbed and potatoes get slightly crusty on the outside. Serve hot, garnished with slit green chillies and chopped coriander leaves.