Ingredients:

• 750 gms – potatoes, medium size
• groundnut oil for frying
• For the filling:
• 125 gms. Paneer
• 4 Green chillies
• 10 Cashewnuts
• salt to taste
• 1 inch Ginger
• For the chutney:
• 2&1/2 cups – Coriander leaves
• 30 gms. raw mangoes
• 1&1/4 cups – Mint leaves
• For the gravy:
• 1/2 cup – Ghee
• 1/2 cup – boiled Onion paste
• 4 tsp – Ginger paste
• 2 tsp – Garlic paste
• 1&3/4 tsp – Cumin seeds
• 1 tsp – Red Chilli powder
• 1 1/3 – cup Yoghurt
• 1/2 cup – Tomatoes
• 3 tbsp – Cashewnut paste
• 2 tsp – Garam Masala
• salt to taste

Method:

1. Peel potatoes, wash and make barrel shapes.
2. Heat oil in a wok and deep fry over medium heat until three-fourth cooked and light brown in colour.
3. Remove, cool and scoop out the centre leaving one-fourth inch from the sides.
4. For the filling:
5. Grate paneer.
6. Remove stems, wash slit, deseed and finely chop green chillies.
7. Scrape, wash and finely chop ginger.
8. Crush cashew nuts.
9. Mix all these ingredients in a bowl, add salt and stuff the scooped potatoes with the filling.
10. For the chutney:
11. Clean and wash coriander and mint leaves.
12. Peel and roughly chop the mangoes.
13. Put coriander and mangoes in a blender and make a paste, add mint and make a fine paste.
14. For the gravy: Whisk yoghurt in a bowl.
15. Wash and chop tomatoes.
16. Heat ghee in a utensil, add boiled onion paste, stir over medium heat for 30 seconds, add ginger and garlic paste – dissolved in one-fourth cup of water and stir until the fat separates.
17. Add cumin, stir for a minute, add the chutney and red chillies, stir for 30 seconds.
18. Then add yoghurt and water (approx. 400 ml), bring to a boil, reduce to low heat and simmer until the fat separates.
19. Now add the stuffed potatoes, simmer until cooked.
20. Add tomatoes, simmer for a minute, add cashewnut paste and garam masala, stir and bring to a boil.
21. Adjust seasoning. Do not cover the utensil while cooking.
22. Remove to a dish and serve with roti/naan.