PREPARATION

1. Take 500 grams boiled potatoes and cut it into half.

2. Scoop out the inside of each potato .

3. In a mixing bowl, add 200 grams grated paneer, 1/4 teaspoon black pepper, 1/4 teaspoon salt, 1 tablespoon coriander, 2 tablespoons cashews and mix it well.

4. Fill the mixture into potato halves.

5. In a bowl, add 70 grams all purpose flour, 125 milliliters water and mix it well to make a thick batter.

6. Dip the potato top in the batter.

7. Heat sufficient oil in a skillet. Deep fry these till they are brown and crispy. Drain it on an absorbent paper.

8. Heat 2 tablespoons oil in a heavy skillet, add 1/2 teaspoon cumin, 1/4 teaspoon asafoetida, 1/4 teaspoon turmeric and stir well.

9. Add 1 1/2 teaspoons coriander powder, 1 teaspoon ginger paste, 1 teaspoon green chili paste and saute for 2 - 3 minutes.

10. Now, add 350 grams tomato puree and mix it well till the the oil starts to float on top of it.

11. Add 100 grams fresh cream, 110 milliliters water and mix it well.

12. Cover it with lid and boil for 5 minutes.

13. Add 1/4 teaspoon garam masala, 1 teaspoon salt, 2 tablespoons coriander and mix it well.

14. Now, add the fried potatoes in it and toss them well. Cook for another 2 minutes.

15. Garnish with fresh cream.

16. Serve hot.