½ tsp Salt
3 Curry leaves
1 tbsp Corn Oil
2 tsp Tomato Puree
½ tsp Chilli Powder
½ tsp Ground Cumin
½ tsp Ground Coriander
4 medium Baking Potatoes
225 gms Low-Fat Cottage Cheese
½ tsp mixed Onion and Mustard seeds
Preheat the oven to 180 degrees C/350 degrees F/Gas 4.
Wash, pat dry and make a skit in the middle of each potato. Prick the potatoes a
few times with a fork, then wrap them individually in foil. Bake in the
preheated oven for about 1 hour until soft.
Transfer the cottage cheese into a heatproof dish and set aside.
In a separate bowl, mix together the tomato puree, ground cumin, ground
coriander, chilli powder and salt.
Heat the corn oil in a small saucepan for about 1 minute.
Add the mixed onion and mustard seeds and the curry leaves and tilt the saucepan
so the oil covers all the seeds and leaves.
When the leaves turn a shade darker and you can smell their beautiful aroma,
pour the tomato puree mixture into the saucepan and lower the heat immediately
to low. Add 2 tablespoons of water and mix well.
Cook for further 1 minute, then pour the spicy tomato mixture onto the cottage
cheese and blend everything together well.
Check that the potatoes are cooked right through. Unwrap the potatoes and divide
the cottage cheese equally between the 4 potatoes.
Garnish with the mixed salad leaves, fresh coriander sprigs, lemon wedges and
Tip: If you run out of breadcrumbs for cutlets, you can use crushed cornflakes
or fine, sieved semolina.