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["Make a fine paste of the ginger, garlic and chile. set aside. Using the same blender /processor jar, make a fine paste of the Cashew nuts & onion, Set aside separately.", "Heat 2 tablespoons of butter / ghee in a skillet and add the crushed cardamom pods and the mace, swirl around until the spices begin to give out their aroma. Add the ginger/garlic/chile mix. Fry until the paste turns a golden brown. Next, add the Onion-Cashew paste and fry using the remaining ghee until the mix loses the aroma of raw onion. Add the crushed mint & turmeric and mix well.", "Immediately add the crushed tomatoes, mix in and cook, covered, on low heat for about 5 minutes. Add the milk, stirring well, one cup at a time ( the choice of milk is up to you depending upon the level of creaminess you prefer. I opt for skim milk since the cashew is rich enough). Add salt & adjust for seasoning. Keep covered while you prep the potatoes (next part of the recipe)", "Parboil the potatoes in salted water until its possible to peel the skin, but they're still firm inside (use one of the potatoes as a guinea pig for testing the firmness). Mix the chickpea flour in a cup with as little water as required to make into a thick paste. (Season with some salt if desired)", "Cool the potatoes. Without peeling them, slice off about 1 cm off the top of the potato. Reserve this 'lid' taking care to ensure that the lids are matched up with the rest of the tuber. Using a 'butter curler' or a melon baller, gently scoop out a hollow. Keeping the peel on helps in ensuring that the potato does not break. You may choose to peel the skin off after hollowing them or after filling the potatoes with the mint & feta mix.", "Combine the mint, cilantro, chile, lime juice, Sumac & Feta in the food processor and blend into a semi smooth paste. Fill the hollow with the mint feta mix. Brush the 'lids' with the chickpea paste and press on, securing the stuffed potato tight with 2 toothpicks. As an added precaution brush along the cut seam with some paste as well Do not leave out the chickpea paste step out.. (You'll have a row of little alien potatoes with toothpick antennae).", "Heat oil in a cast iron wok and deep fry the potatoes in batches until uniformly brown, Transfer onto kitchen towels to absorb excess oil and allow to cool completely. Once cool, gently remove the toothpicks and tally the count . The Chickpea paste ensures that the potato remains in one piece. The lid will fall off otherwise.", "'Heat the oven to 225 F.
