Try mouth-watering baked potato with spicy panner.
225 gms paneer
½ tsp rock salt
½ tsp chilli powder
2 tsp tomato puree
½ tsp ground cumin
½ tsp mustard seeds
½ tsp ground coriander
1 tsp oil
3 curry leaves
Preheat the oven to 180°C/350°F.
Make a cut in the middle of each potato. Prick them few times with a fork, then wrap them individually in foil. Bake in the preheated oven for about 1 hour until soft.
Transfer the paneer 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 oil in a small saucepan for about 1 minute. Add mustard seeds and the curry 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 the water and mix well. Cook for a further 1-minute, then pour the spicy tomato mixture onto the paneer and blend everything together well.
Unwrap the potatoes and divide the paneer equally between the potatoes. Garnish with coriander, mint and tomato.