PREPARING POTATOES FOR STUFFING:Wash and peel the potatoes. Keep potatoes in water to avoid discolouration.
Take one potato and gently slice off the top. Save the Top of potato for closing.
With a small spoon or scooper scoop the center of the potato so that it can be easily stuffed. Do not throw the scratch of scooped potato. It is used for stuffing.Keep the potatoes in the water.
Heat oil in a frying pan.Take the Potatoes out of the water and dry them with towel.
Gently slip the potato in hot oil and fry them on medium heat until they become golden brown and crisp from outside, keep potatoes flipping so that it is evenly cooked from all sides. place the potatoes upside down in a plate over paper towel so that extra oil is absorbed.
Also fry the caps of the potatoes. Place the fried cap on plate over paper towel to absorb excess oil.
MAKING STUFFING : Boil the scratch of potatoes that we got while scooping.
In a bowl add boiled scratch of potatoes, grated paneer.As per liking, you can add dry nuts to the stuffing. But here I am not using nuts.
Add all the spices. Mix it well. Taste and adjust spices.
Stuff fried potato shells with the stuffing. Press the stuffing with thumb and put the fried cap on top and close it by inserting tooth pick.
Make sure to tightly pack the stuffing or the stuffing will come out while being cooked in gravy.
MAKING GRAVY:In a pan heat oil, add whole spices. As they start to crackle add ginger- garlic paste. Saute for a minute.
Add onions paste and cook til light brown in color. Add tomato puree and cook until oil starts to separate.
Add cashew paste and cook for another 2 minutes. Add spices and give it a good mix.p
Pour water according to adjust the consistency of gravy. Bring it to boil.
Add kasoori methi and adjust spices as per your taste.
Add stuffed potatoes..
Cover and let it cook in gravy for 15-20 minutes until soft.
Keep turning them gently in between.
You can add cream to the finished dish or top it with grated paneer.
Garnish with chopped coriander leaves. It can be best served hot with tandoori roti, kulcha or steamed rice.
You can adjust the spicy level as per your taste. You can add whole dry red chilli as a tadka in the last or in the beginning with whole spices.
