Tandoori Hasselback Potatoes

Name: Tandoori Hasselback Potatoes
Ingredients: 6 large baking potatoes (scrubbed clean (I used Maris Pipers)); 100 g yoghurt (or dairy-free alternative); 2 tbsp toasted chickpea flour (just toast it in a dry frying pan for a minute or two until aromatic); 2 tsp Kashmiri chilli powder (or paprika); 50 g low-moisture mozzarella (grated and then kneaded until pasty); 1 tsp toasted cumin seeds (ground); 1 tsp garam masala; 1/2 tsp turmeric; 1/2 tsp kasoori methi (dried fenugreek leaves); 1/2 tsp salt; 2 tsp grated ginger; 2 tbsp lemon juice; 1 tbsp fresh coriander (finely chopped); 50 g salted butter (or dairy-free alternative); 2 large cloves garlic (crushed)