For the paneer filling:

1. Heat the oil and add the cumin seeds and asafoetida.
2. When the cumin seeds crackle, add the green chilli, paneer, black salt, salt and mix well.
3. Add the coriander and mint and mix well. Keep aside.

How to proceed:

1. Cool the potatoes completely.
2. Cut each into 2 equal parts and scoop out the centres leaving an empty shell.
3. Fill in the paneer mixture and saute the potatoes in butter till the outside is lightly browned.
4. Place each half on a serving plate and top with the sev and green chutney.
5. Serve immediately.