Wash samak ke chawal. Soak in a small amount of water. Meanwhile heat ghee in a pan or kadhai. Fry cashew nuts till golden brown. In the same ghee fry almond slivers till golden brown. Keep the flame low all the time. On taking out almond slivers, add cumin seeds in the same ghee. When cumin starts to splutter, add all the dry spices. Then add chopped green chillies, and ginger. After that add curry leaves and then diced potatoes. Fry potatoes for two-three minutes. Add rock salt to taste. Cook potatoes covered on low flame for five minutes.