Heat veg oil in a kadai, add whole jeera / cummin, one black cardamon, cinnamon, cloves, black pepper, after it crackles add turmeric, Kashmiri LAL Mirch powder, and salt, then add the tomato puree, ginger and green chillies paste and stir it and bhunno it, add water as required so that the gravy does not burn

After 5 -10 minutes or so add the the cashew paste and bhunno it, now gently add the fried stuffed potatoes and give it a gentle mix, now add 2 cups approx. of hot water and cover and cook for 25 minutes, if required add little hot water during the cooking process so that the gravy doesn’t dry up, at the end adjust the consistency according to your choice (the medium size potatoes took me 25 minutes to cook, if done more would have overcooked and become mushy)