Wash and clean potatoes.

Peel potatoes and dip in cold water to avoid discoloration.

As shown in the picture, cut and scoop out the center of the potatoes. Reserve the scooped potato insides.

Be careful while scooping. The shell should be thick.

Heat and grease a pan. Add hollow potatoes.

Cover and cook until soft and tender.

Insert a toothpick to check if done. The toothpick should slide through smoothly.Set it aside.

Boil or pressure cook scooped potato insides. Drain and set it aside. Assemble: rest of the ingredients.

Combine boiled potato and crumbled paneer in a bowl. As per liking, you can add dry nuts to the stuffing.

Add all the spices.

Mix it well. Taste and adjust spices.

Stuff scooped and cooked potato shells with this stuffing.

Make sure to tightly pack the stuffing or else it will ooze out while being cooked in the gravy.

Assemble: ingredients for the gravy. This recipe can be prepared without onions and garlic - follow the link to no onion no garlic dum aloo recipe in the main post.

Assemble: spices.

In a pan heat oil, add whole spices and as they start to crackle add crushed ginger- garlic. Saute for a minute.

Add crushed onions and cook until onions are 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.

Discard the whole spices.

Pour water according to how thick you want your gravy to be.

Bring it to a boil.

Add kasoori methi and adjust seasonings.

Add stuffed potatoes..

Cover and let it simmer for 15-20 minutes until soft.

Keep turning halfway through the cooking time. Use a spoon or a fork to turn them gently.

Feel free to add cream to the finished dish.

Garnish with chopped coriander leaves and serve hot with tandoori roti, kulcha or steamed rice.