1. Peel and scoop the potatoes and then apply the corn flour and till seeds to the outer layer. Deep-fry the potatoes and stuff it with grated paneer, green chillies, ginger, and cashew nut paste
2. Marinate the potatoes in curd, salt, mustard oil, cashew nut paste, cream, cardamom, and white pepper. Then, cook them in a clay pot and serve hot.