POTATOES STUFFED WITH COTTAGE CHEESE

Preparation Method :

• Preheat the oven to 180°C / 350°F / Gas 4.
• Wash each potato and pat dry. Make a slit in the middle of each potato.
• Prick the potatoes a few times with a fork or skewer then wrap them individually in foil.
• Bake in the oven directly on the shelf for about 1 hour, or until soft.
• Put the cottage cheese into a heatproof dish and set aside.
• In a separate bowl, mix the tomato puree, ground cumin, ground coriander, chilli powder, and salt.
• Heat the oil in a small pan for about 1 minute. Add the mixed onion and mustard seeds and the curry leaves.
• When the curry leaves turn a shade darker, pour the tomato puree mixture into the pan and lower the heat immediately.
• Add the water and mix well. Cook for a minute, then pour the spicy tomato mixture on to the cottage cheese and stir together well.
• Check that the baked potatoes are cooked right through, by inserting a knife or skewer into the middle of the flesh. If it is soft, unwrap the potatoes from the foil and divide the cottage cheese equally between them.
• Garnish the filled potatoes with mixed salad leaves, coriander sprigs, lemon wedges, and tomato quarters and serve hot.