12 medium potatoes, peeled
1 tsp cumin seeds
1/2 cup coriander leaves chopped
4 tbsp cream
1 tbsp chili powder
1 tbsp sugar
1 tsp garam masala
1/2 cup mixed almonds and pistachios, coarsely ground
4 tomatoes pureed

1 tbsp cashew nuts

1 tsp khus khus seeds
1 tsp turmeric powder

1 tbsp ginger-garlic paste
salt to taste

2 cups of water

oil

Cut top of the potato and scoop out the middle part.Stuff with nuts mixed with salt and a few coriander leaves. Close with potato top.

Soak cashew nuts and khus khus in water for 10 minutes and grind well.

 
Heat oil in a pan and fry 2 or 3 potatoes at a time till golden. Remove and keep aside.

In the same oil, put in cumin seeds.
Allow to splatter, add other spices, tomato and ginger-garlic paste. Add cashew khus khus paste.

Fry till oil separates from the paste, mix in potatoes and water.

Add cream, salt and sugar and simmer till potatoes are cooked and the gravy is well blended.

Serve hot with parathas.