Preparation Method

• Boil peas and grate the paneer. Mix them well and keep aside.
• Heat 1 tbsp. oil in a pan and add green chilies, coriander leaves, salt and garam masala, garlic, ginger, cloves and cinnamon.
• Add onion and cook until it turns pink.
• Now add curd mixed with chopped tomatoes and cook until it turns into a thick gravy.
• Cut potatoes in 2 halves. Remove the center, fill it with paneer masala.
• Deep fry potatoes dipped in corn flour and salt mixture.
• Add the fried potatoes to the gravy and keep it covered for 10 minutes.
• Serve hot garnished with coriander leaves.