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.

For the filling:

1. Grate paneer.
2. Remove stems, wash slit, deseed and finely chop green chillies.
3. Scrape, wash and finely chop ginger.
4. Crush cashewnuts.
5. Mix all these ingredients in a bowl, add salt and stuff the scooped potatoes with the filling.

For the chutney:

1. Clean and wash coriander and mint leaves.
2. Peel and roughly chop the mangoes.
3. Put coriander and mangoes in a blender and make a paste, add mint and make a fine paste.

For the gravy:

1. Whisk yoghurt in a bowl.
2. Wash and chop tomatoes.
3. Heat ghee in a utensil, add boiled onion paste, stir over medium heat for 30 seconds, add ginger and garlic pastes - dissolved in ¼ cup water and stir until the fat leaves the masala.
4. Add cumin, stir for a minute, add the chutney and red chillies, stir for 30 seconds.
5. Then add yoghurt and water (approx. 400 ml), bring to a boil, reduce to low heat and simmer until the fat leaves the masala.
6. Now add the stuffed potatoes, simmer until cooked.
7. Add tomatoes, simmer for a minute, add cashewnut paste and garam masala, stir and bring to a boil.
8. Adjust seasoning. Do not cover the utensil while cooking.
9. Remove to a dish and serve with roti/naan.