13 December 2012,00:43 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
20 minutes

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.


  • 4 medium baking potatoes
  • 250 grams low fat cottage cheese
  • 2 teaspoon tomato puree
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon chilli powder
  • Salt to taste
  • 1 tablespoon Cooking oil
  • ½ teaspoon mixed onion and mustard seeds
  • 3 curry leaves
  • 50 ml water

For the garnish

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

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