{"0":"First of all, you can prepare paneer according to this recipe. Let the water drip out of the cheese while you prepare the potatoes.","1":"Wash the potatoes and then peel them. Cut off a piece which will be the lid and hollow them out, for example with an apple corer or a vegetable knife and a spoon. Once you have the potatoes ready, you take the paneer, and mash it with your hand well onto a plate.","2":"Now heat up the oil in a pan. When it is hot, add the garam masala and mango powder. Stir while they get fried and when they have turned a darker colour, add the paneer into the pan. Mix the spices well into it and stir also the cheese while it is frying. After about five minutes, take the pan off the stove. Wash the fresh coriander and pick the leaves and small stems off the big stems. Cut them smaller and mix them into the paneer. Add salt and mix it all well.","3":"Now you can stuff the potatoes with paneer. Once all potatoes are stuffed, close their lids, using toothpicks which you put through the lids as well as the outer wall of the potatoes. Brush some oil on each potato and then place them onto a tray into the heated oven.","4":"Let the potatoes bake at 200 degrees centigrade for approximately 15 minutes. Check from time to time and, depending on your oven and how equally it distributes the heat, you may have to turn them. Once they have a golden colour, they are ready and you can take them out.","5":"While the potatoes are in the oven, you can put your tomatoes into a blender to make puree out of them. Heat up a pot and roast the cumin seeds without any oil for two minutes. Add the tomato puree and once it is hot, also gently add the potatoes. When serving, you can carefully remove the toothpicks – or tell your guests to do so themselves! :)","6":"Enjoy!"}