POTATOES STUFFED WITH SPICY COTTAGE CHEESE

Preparation Method :

• Preheat the oven to 180°C / 350°F / 1 Gas 4. Wash each potato and pat dry. Make a slit in the middle of each potato.
• Wrap the potatoes individually in foil. Bake in the oven directly on the shelf for about 1 hour or until soft.
• Put the cheese into a heatproof dish and set aside.
• In a separate bowl, mix the tomato puree, ground cumin, ground coriander, chili powder and salt.
• Heat the oil in a small pan . Add the mixed onion and mustard seeds with the curry leaves and tilt the pan so the oil covers all the seeds and leaves.
• When the curry leaves turn a shade darker pour the tomato puree mixture into the pan and turn the heat immediately to low.
• Add the water and mix well. Cook for a further 1-2 minutes , then pour the spicy tomato mixture on to the cottage cheese and stir together well.
• Check that the baked potatoes are cooked right through. 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, fresh coriander sprigs, lemon wedges and tomato quarters and serve hot.