Deep fry the potatoes in Peanut oil till lightly golden and crisp on the outside.
Heat 1tbsp ghee in a pan. Add the cloves, cinnamon stick, cumin seeds, pepper corns and cardamoms. (you can also use powders instead). Add the ginger paste with 1tbsp water. Saute the ginger paste and add the khoya. Sauté till the khoya turns a light pink. Add the tomato puree. Add 1 cup water and bring to a boil. Add the fried potatoes and simmer for 4-5 minutes.
Add the ginger juliennes, remaining ground spices, slit green chilies and the cream. Season with rock salt and serve hot.