Ingredients
1. Potatoes (20-25 med.)
2. oil (for deep fry and 2 tbsp)
3. fresh cream (2tbsp)
4. grated jaggery (1/2c)
5. dry mango powder (1/2tsp)
6. tamarind pulp (1 1/2tbsp)
7. red chili powder (1/2tsp)
8. turmeric powder (1/2tsp)
9. tomato puree (2c)
10. grated ginger (1” piece)
11. cumin seeds (1tsp)
12. asafoetida (a pinch)
13. salt (to taste)
14. chopped cashew nuts (10)
15. raisins (10)
16. chopped fresh coriander leaves (2tbsp)

Method of preparation:-
1. Take potatoes, peel them and cut them halves. Dry roast the fennel seeds and then crush them.

2. Take a kadai, heat the oil in it and deep fry the potatoes in it until gets golden brown. Drain them on the paper towel and keep them aside to cool. Now scoop out the middle of each potato and then chop the scooped out portion of the potatoes.

3. Add, green chili, coriander leaves, cashew nuts, raisins, paneer and salt. Mix them well. Fill this mixture in the scooped potato halve.

4. Take a kadai, heat 2 tablespoon of oil in it. Saute the roasted fennel seeds, cumin seeds and ginger in the kadai. Add the tomato puree and mix it well. Add red chili powder, turmeric powder and a cup of water and cook it for 3-4 minutes. Add tamarind pulp and mix it.

5. Now add amchur powder, grated jaggery and salt to taste. Add the stuffed potatoes in the gravy and cook on low heat for 3-4 minutes. Add the fresh cream and again cook it until the gravy is reduced slightly. Serve it hot in a serving bowl.