Heat the ghee, add the cumin seeds and when they begin to splutter add the yoghurt and stir-fry till the ghee separates.
Add the ginger powder, salt and chilli powder and stir a few times, till well mixed.
Then add the potatoes and turn over high heat, till they look slightly fried.
Add about 2 cups water and bring to a boil.
Simmer uncovered for about 15 minutes, till tender. Serve hot with pakories made of kuttu ka aata.
Key Ingredients: potatoes, clarified butter, cumin seeds, ginger, yogurt, rock salt, red chilli