Boil the potatoes for one whistle. Then let it cool down, once they are cooled, peel them and scoop for stuffing.
Deep fry these potatoes and keep them aside. Also mash the paneer and mix it with salt and pepper. Stuff the potatoes with this masala.
For the gravy, heat 1 spoon oil in a kadhai. Put in the whole spices, then add in the roughly chopped onion and mix. Next, add the chopped tomatoes, cashew paste and fry well for 2-3 minutes. After this time, turn off the stove and let it cool. Once cooled, make a puree of this mixture.
Once again, heat oil in kadhai and fry some onion in it. Add in the kashmiri lal mirch and the puree together, saute this mixture and cook.
Put in salt, red chilli powder, haldi, dhania powder and cook till the oil separates itself. Then add in the kasoori methi.
Next, put in the tomato puree and adjust the gravy thickness as per taste. Let this cook for 4-5 minutes then add in the cream. Turn off the stove and instantly add in the fried potatoes.
Serve warm with pooris for best taste.