Heat ghee in pan on over medium heat add jeera, let it splutter add chopped tomatoes. Cook until soft and add green chili ginger crush and saute for 2 minutes.

Now add coriander powder, cumin powder, black pepper powder, garam masala powder, turmeric powder and red chili powder and cook on low flame heat for 5 to 7 minutes, stirring occasionally.

Now add pieces of boiled potatoes and sendha namak and cook for 2 to 4 minutes. Now add half glass of warm water or as required.

Then cook for another 5 minutes on low flame heat. Then turn off the flame. Delicious and tasty masala aloo tomato jhol is ready.