Peel the potatoes. Prick them thoroughly with a knitting needle until they are very soft (almost like sponge).
Soak them in cold water for a few minutes, and then drain off the water.
Mix the masala paste, salt, milk and lemon juice and add to the potatoes.
Set the mixture aside for 1 hour.
In an aluminium pan, heat ghee and fry cinnamon, cardamoms and cloves.
Put in the potatoes and salt.
Cover with a lid and cook on a low heat.
When the potatoes are cooked and the gravy thick, remove the pan from the heat and add a little ghee and lemon juice.
Serve immediately.
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