Cottage Cheese Stuffed Potatoes

II Cottage Cheese Stuffed Potatoes II

Serves : 4

Ingredients:

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

Preparation:

Wash the potatoes and allow to dry.
Preheat the oven to 180°C/350°F/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.