II Cottage Cheese Stuffed Potatoes II


  • 4 medium baking Potatoes

  • 1 cup cottage cheese

  • 1/2 tsp. coriander powder

  • 1/2 tsp. cumin powder

  • 1/2 tsp. red chili powder

  • 1/2 tsp. salt

  • 1/2 tsp. Mustard seeds

  • 2 tsp. Tomato puree

  • 4-5 curry leaves

  • 2 tbsp. Water

  • 1 tbsp. Oil

  • 4 Lemon wedges

  • Wash the potatoes and allow to dry.
  • Preheat the oven to 180C/350F/Gas 4.
  • Make a slit in the middle of each potato. Prick the potatoes with fork.
  • Now wrap each potato individually in a foil.
  • Bake the potatoes in the oven directly on the shelf for  one hour or until cooked.
  • In a heat proof dish put the cottage cheese and set aside.
  • In a bowl take tomato puree, coriander powder, cumin powder, chili powder and salt and mix.
  • In a pan heat oil and add mustard seeds and curry leaves. Allow the seeds to splutter. Low the heat and  add tomato puree mixture. Mix well. Cook for a minute then pour it over the cottage cheese and mix well.
  • Check the potatoes by inserting a knife into the middle of the flesh. If cooked, take them out and unwrap the foil. Fill the cottage cheese mixture equally in each one of them.
  • Serve hot with lemon wedges.