Prepare the potatoes first by washing and cleaning it. After that, peel the potatoes in cold water in order to avoid discoloration. Once done, cut the potatoes in half then scoop the inner part in order to make space for the stuffing. Cooked the hollowed potatoes in a greased and heated pan until tender before setting it aside to cool.

In an oil-heated pan, add the whole spices and let it sizzle for a while. After that, add the crushed ginger and garlic then saute it for at least a minute. Add crushed onions and cook until it becomes light brown before adding the tomato puree.

Once the oil starts to separate from the tomato puree, add the cashew paste and cook for two minutes. Add the spices and mix before discarding the whole ones. Pour water according to how thick you want the gravy to become and let it boil before adding some Kasoori methi and stuffed potatoes.

Once cooked, remove from heat and add some cream and chopped coriander leaves before serving.