Peel and chop the potatoes into uniform pieces and place them in a large pot. Cover with water and bring to a boil over high heat. Cook until potatoes are tender when pierced with a fork, about 15 minutes, then drain and set aside.
In a dry skillet, gently crush the cardamom pods with the back of a spoon, releasing their aroma. Add the crushed pods to a small saucepan with the heavy cream. Warm over low heat until the cream begins to simmer and the fragrance of cardamom blooms, about 3-5 minutes. Remove from heat and set aside.
While the cream infuses, mash the cooked potatoes using a masher or fork until smooth. Pour the warm cardamom cream over the mashed potatoes and fold gently to incorporate fully, creating a smooth, fragrant mash. Keep warm.
In a mixing bowl, combine the paneer cubes with flour, salt, and turmeric powder. Mix until the paneer is evenly coated and can be shaped into small balls. Form the mixture into 10-12 small, round balls.
4 cups peeled potatoes
Heat oil in a deep frying pan over medium heat until shimmering and hot. Carefully fry the paneer balls in batches, turning occasionally, until golden brown and crispy all over, about 3-4 minutes per batch. Remove with a slotted spoon and drain on paper towels.
4 cups peeled potatoes
To serve, spoon the creamy cardamom potatoes onto plates and arrange the fried paneer balls on top or beside. Garnish with a sprinkle of additional crushed cardamom if desired. Serve hot with accompanying condiments if preferred.
