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| Main Ingredients | Baby Potatoes, Tomatoes |
| Cuisine | Indian |
| Course | Main Course Vegetarian |
| Prep Time | 16-20 minutes |
| Cook time | 16-20 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Moderate |
| Others | Veg |
Ingredients
- 10 baby potatoes
- Oil for greasing
- A few fresh mint leaves
For the red sauce
- 1 tablespoon butter
- 1/2 cup tomato puree
- Salt to taste
- Black pepper powder to taste
- Sugar to taste
- 1 teaspoon cornflour
- 1 teaspoon red chilli sauce
- 1 teaspoon tomato ketchup
For the filling
- 6 teaspoons boiled and crushed corn
- 2 teaspoons thick yogurt
- 1 teaspoon chopped fresh coriander leaves
- 1 teaspoon chopped fresh mint leaves
- Salt to taste
- to taste Black pepper powder
Method
- Grease a baking dish with sufficient oil.
- Wash the baby potatoes thoroughly and scoop out the center with a knife. Place them on a microwave safe bowl, cover and bake them on HIGH for four minutes. Switch off the heat and let it stand for ten minutes.
- To make the red sauce; combine the butter, tomato puree, salt, black pepper powder, sugar, cornflour, red chilli sauce and tomato ketchup in a microwave safe bowl. Mix well and cook on HIGH for four minutes, stirring in between.
- To make the filling; combine the corn, yogurt, coriander leaves, mint leaves, salt and black pepper powder in a bowl. Mix well and stuff the baked potatoes.
- Arrange the stuffed potatoes on the pre greased baking dish. Put a little red sauce on each potato, sprinkle cheese and put a mint leaf on top. Place the dish in the microwave and cook on HIGH for two minutes.
- Serve hot.
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