• Heat ghee in a pan over medium heat. Add cumin seeds and let them splutter.
• Add chopped tomatoes and cook until they become soft and mushy.
• Stir in ginger paste and green chili paste. Sauté for a minute.
• Add cubed potatoes and cook for a few minutes until partially cooked.
• Reduce the heat and add whisked a2 yogurt to the pan. Mix well to combine everything.
• Add red chili powder, turmeric powder, cumin powder, and rock salt. Mix well and cook for a couple of minutes.
• Add phool makhana to the curry and stir to coat them with the spices.
• Cover the pan and let the curry simmer on low heat until the potatoes and phool makhana are cooked and tender.
• If the curry becomes too thick, add a little water to adjust the consistency.
• Garnish with chopped coriander leaves.

Power tips and variations:

• Use vegetables as per allowance during the fasting period.
• Vegetables like potatoes, sweet potatoes, tomatoes, carrots, and spinach are generally permitted. However, onions, garlic, and some leafy greens are often avoided.
• You can add cashew paste or coconut milk instead of A2 yogurt.