Cottage Cheese Bhurji Curry

Ingredients

• 2 cups low fat cottage cheese (about 16 oz)
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 medium onion finely chopped
• 1 tablespoon ginger and garlic minced
• 1 green chili finely chopped
• 2 medium tomatoes finely chopped
• ½ teaspoon turmeric
• ½-1 teaspoon red chili powder
• 1 teaspoon coriander powder
• ½ teaspoon garam masala
• salt to taste
• 1 tablespoon kasuri methi optional but recommeded
• 1 tablespoon lemon juice
• 2 tablespoons coriander leaves

Steps

1. Once oil is hot in a pan over medium heat, add the cumin seeds and let them crackle.
2. Put in the finely chopped onions and sauté until softened and translucent. Add the minced ginger, garlic and finely chopped green chilies and continue sautéing for another 30 seconds, until the raw smell disappears.
3. Put in the finely chopped tomatoes and cook until softened. Thoroughly mix in the dry spices, such as turmeric powder, coriander powder, garam masala and salt to taste.
4. After mixing in the cottage cheese, cook for 1-2 minutes just to heat it through. Avoid overcooking, which can cause the cheese to release moisture and become watery.
5. Mix the kasuri methi (dried fenugreek leaves), lemon juice and coriander leaves thoroughly into the curry. Serve hot with your favourite bread.