It is an interesting and energetic recipe. Let us have a look of its making/preparation or cooking in MHK’s own style. We are going to make it in simple, easy and quick way to add an interesting main course meal dish: *-*-*-*-*-*-*-*- Ingredients: *-*-*-*-*-*-*-*-* Potato ( آلو ): 1 Kg (Small Size, Light Boiled & ach pricked) Yogurt ( دہی ): 1 Cup Salt ( نمک ): 1 Table Spoon Dry Ginger ( ادرک ) Powder: 1 Tea Spoon (Ginger powder or fresh ginger can also be used) Cumin Seeds ( سفید زیرہ ): 1 Table Spoon Clove ( لونگ ): 5X Cinnamon Sticks ( دار چینی ): 3~4 Pieces Black Cardamom ( کالی الائچی ): 2X Kashmiri Red Chili ( کشمیری لال مرچ ): 2 Table Spoon Fennel ( سونف ) Powder: 2 Table Spoon *-*-*-*-*-*-*-*-* Procedure: *-*-*-*-*-*-*-*-* 1. 1. Add spices in the curd and make a uniform paste. 2. Add potatoes on hot oil (2 Cup) and fry them on low to medium flame. 3. Change positions of potatoes while frying. 4. After 10~1