Ingredients 

1 kg potatoes (medium sized)
1 tsp lal mirch powder
2 tsp dhania powder 250 gm oil
1 inch piece ginger (crushed)
150 gm ghee
1 tsp sonth powder
salt to taste 1 tsp sugar
a pinch of hing
1 tsp garam masala
4 pieces of laung (heaped)
1 tsp zeera
125 gm curd (whipped)
2 hari mirch (finely chopped)
hara dhania leaves (finely chopped)

Method: 
Boil potatoes till they con be pierced easily with a fork. Drain, cool and peel. 
Heat oil in a karhai, and put in the potatoes, till half the vessel is full. Gently turn them till they are uniformly brown. When half done, sprinkle a little salt water over them. This ensures uniform distribution of the salt and softens the potatoes. When the potatoes are fried, remove from fire, drain and set aside. In a separate vessel, heat the ghee and splutter the hing, laung, zeera and hari mirch. Stir for a few seconds, then odd potatoes, salt (if more is desired), lal mirch, dhania and two cups of water.
Next put in the ginger, sonth and sugar. Bring to a boil, allow to boil for a few minutes, and then place the vessel on a charcoal fire, add the curd and garam masala and place live coals on the. lid. When the water evaporates and ghee appears on the surface, the dish is ready. Garnish with hara dhania and serve.