Warm, richly spiced, and built for a satisfying meal, Cottage Cheese Bhurji Curry is a vegetarian Indian side dish made with low fat cottage cheese, oil, and cumin seeds in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Total time: 15 minutes
  • Yield: 4
  • Category: Side Dish
  • Cuisine: Indian

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)
  • 1/2 teaspoon turmeric
  • 1/2-1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • salt (to taste)
  • 1 tablespoon kasuri methi (optional but recommeded)
  • 1 tablespoon lemon juice
  • 2 tablespoons coriander leaves

Method

  1. Heat oil in a pan over medium heat. Once hot, add cumin seeds and let them crackle.
  2. Add the finely chopped onions and sauté until soft and translucent. Then add the minced ginger, garlic, and finely chopped green chilies, and sauté for another 30 seconds, until the raw smell disappears.
  3. Next, add finely chopped tomatoes and cook until they soften. Add the dry spices like turmeric powder, coriander powder, garam masala, and salt to taste. Mix everything well.
  4. Add cottage cheese and mix well. Cook for 1-2 minutes, just until heated through. Do not overcook, as the cottage cheese can release moisture and turn watery.
  5. Lastly, add kasuri methi (dried fenugreek leaves), lemon juice, and coriander leaves. Mix everything well and serve hot with your favorite bread.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.