Peel aloo, prick them with a fork, keep aside.

Now mix nicely dahi with saunf powder & dry ginger powder in a mixing bowl, keep aside.

Take a wok, add good amount of oil, heat it. Deep fry aloo in batches till half done. Take out in a bowl keep aside.

Take another pan or wok, add 3 tbsp mustard oil, heat it, break elaichi, add in hot oil along with dalchini, hing & shah jeera, let it splutter.

Now add kashmiri red chilli powder, add water immediately, mix it well, cook it on moderate flame until oil has oozed out. In goes dahi mix, keep stirring until oil has surfaced.

Meanwhile prick aloo again, deep fry again till golden brown, add this in the masala. Give a stir.

Add Lil water, stir it, cook it on low flame until a Lil dry.