Ingredients:

• 10 – baby potatoes, about 4 cm in diameter
• For Filling :
• 6 tsp – corn, boiled and crushed
• 2 tsp – thick Curd or Cream
• 1 tsp – coriander leaves, chopped
• 2 – Mint leaves, chopped
• salt and pepper to taste
• For Red Sauce :
• 1 tbsp – Butter
• 1 cup – Tomato puree
• 1 tsp – Corn flour
• 1 tsp – Red Chilli sauce
• 1 tsp – Tomato ketchup
• Sugar to taste
• pepper to taste
• salt to taste
• For Topping :
• 5 tsps – grated cheese
• few small Mint leaves

Method:

1. Thoroughly wash the baby potatoes. Scoop out the centre with a knife, large enough to hold at least one tsp of the filling. Do not peel the potatoes.
2. Cover the potatoes and microwave on high for 4 mins.
3. Stir them once in between for even cooking. Stand for 10 mins.
4. Mix all the ingredients for the filling and stuff the potatoes with it.
5. Arrange them on a greased baking dish.
6. To prepare red sauce :
7. Put all the ingredients in a small casserole.
8. Microwave on high for 4 mins. Stir in-between.
9. Put a little sauce on each of the baby potatoes.
10. Sprinkle cheese and arrange tiny mint leaves over them.
11. Microwave on high for two minutes. Serve hot.

Recipe courtesy of Rehana Khatri