08 January 2013,22:44 by
Ponmathi Srilekha.S

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This dish makes an excellent low-fat snack at any time of the day.
Serves :

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.


  • 4 medium baking potatoes
  • 250 grams low-fat cottage cheese
  • 2 teaspoons tomato puree (paste)
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon chilli powder
  • ½ teaspoon salt
  • 1 tablespoons Cooking oil
  • ½ teaspoon mixed onion and mustard seeds
  • 3 curry leaves
  • 2 tablespoons water

For the garnish

  • Mixed salad leaves
  • Fresh coriander (cilantro) sprigs
  • Lemon wedges
  • 2 tomatoes, quartered

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