Wash and peel potatoes.

Wash them again.

In a pan fill water, add salt and potatoes.

Bring it to a boil. Boil it for 12-15 minutes.

Insert a toothpick and when it pierce through the potato easily..

Take them out and transfer them onto a clean plate.

Cut them in half and allow them to cool down completely.

Using a small spoon, scoop out the center.

Just like an egg make a small depression on the top of the boiled potato.

All done - potato halves.

In a small bowl add crumble paneer and scooped out potato bites. Mash them and add salt. If you like them to be yellow in color add a pinch of haldi.

Hold the potato..

And tightly pack the mixture inside the hole. Clean out the extra mixture and there we have our mock egg ready.

Time to prepare the masala. Assemble: all the ingredients.

In a kadhai heat oil add cumin seeds and when they start to sputter add in ginger-garlic paste and saute.

Add in onion paste and saute for 2 minutes on a medium flame. Mix in tomato puree, cashew paste and curd.

Mix and saute for 2-3 minutes. Stir in all the spices and mix well. Saute till masala is reduced to 1/4 its quantity.

Pour in 1/2 cup of water and bring it to a boil. This will make a thick gravy but if you prefer a liquid-y gravy add water accordingly.

Bring it to a boil and adjust your seasonings.

Mix in Kastoori methi and mix.

Give it a final boil and take it off the flame.

Add in mock eggs one by one, cover and let it sit in gravy. Gently coat them with gravy.

Perfectly coated eggless egg curry is ready.

Serve hot with warm rotis or rice.