• Crumble the paneer. Add ginger, cashewnut, green chili, some salt to taste, 2 tablespoon coriander leaves. Mix well and keep aside.
• Wash and clean potatoes. Peel potatoes and dip in cold water to avoid discoloration.
• cut potatoes in two parts and scoop out the center of the potatoes. Reserve the scooped potato insides.
• Fill the potatoes with crumbled paneer stuffing.
• Mix All purpose flour in a bowl with some water. Add salt and make thick batter. Coat potatoes with the flour so that stuffing should not come out.
• Put 4-5 tablespoon oil in a pan. Shallow frying the potatoes. Put lid and let it fry for 5 minutes. Keep checking the potatoes and again put the lid the potatoes are golden brown.
• Turn the gas off and keep potatoes aside.

For Gravy:

• put the oil in cooker. Add cumin seeds, cinnamon, laung, kali mirch, black cardamom and saute for a minute.
• Add turmeric powder, coriander powder, saute, add tomatoes, add ginger-garlic-cashew nut paste and saute till the oil leaves the edges. Keep the flame medium to low medium.
• Add kasuri methi, salt and 1 cup water, mix well and let it boil. As soon the gravy starts boiling, add potatoes. Cook till pressure, after put the flame off, let the cooker cool down itself.
• Garnish it will green coriander laves and serve hot.