Heat mustard oil well.
Turn off heat and add ghee.
Turn on heat again and add chopped onions and salt.
Sauté until corners are brown.
Add ginger, garlic and potatoes. Sauté for 3 to 4 minutes.
Add all remaining ingredients.
Bring to a boil and leave it covered on a low flame.
Cook for another ten minutes.
Garnish with green chilies and serve.
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