Scoop out the center of the potatoes ensuring that about a 1-cm / 1/2-inch shell remains intact.
Heat enough oil for deep-frying in a kadhai or deep, heavy-based pan to 180‘C / 350'F, or until a cube of bread browns in 30 seconds.
Carefully add the potato shells to the hot oil and deep-fry for about 2-3 minutes, or until they acquire a golden hue and appear crisp. Remove with a slotted spoon and drain on kitchen paper (paper towels).
Heat 1 tablespoon oil in a non-stick pan over medium heat, add the black cumin seeds and, stir-fry for 1 minute, or until they start to splutter.
Add the paneer and quickly stir-fry for about 2 minutes. Season with salt, then add the chilli powder, dried mint, and garam masala, if using.
Add the raisins, pine nuts and red pepper and stir well to blend. Remove from the heat and fill the hollowed potatoes with this mixture.