This High-Protein Cottage Cheese Bhurji Curry is an easy Indian vegetarian curry made with low-fat cottage cheese, onions, tomatoes, and spices. It takes less than 20 minutes to make and is perfect for busy weeknights and pairs well with roti, paratha, or rice.
Cottage cheese is trending right now, and I had to share my Indian-style twist on it! This Cottage Cheese Bhurji Curry is inspired by the classic Paneer bhurji, high in protein, flavorful, and perfect for a quick meal. Pair it with plain paratha (Indian flatbread) and boondi raita for a complete meal.
For a vegan version, simply substitute the cottage cheese with crumbled extra-firm tofu to make an equally delicious Tofu bhurji.
If you're looking for more ways to cook with cottage cheese, be sure to try my other favorites, including Cottage Cheese Toast, Cottage Cheese Pasta, and Cottage Cheese Roti!
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How to Make Cottage Cheese Bhurji Curry
Heat 2 tablespoons oil in a pan over medium heat. Once hot, add 1 teaspoon cumin seeds and let them crackle.
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.
Next, add finely chopped tomatoes and cook until they soften. Add the dry spices like ½ teaspoon turmeric powder, 1 teaspoon coriander powder, ½ teaspoon garam masala, and salt to taste. Mix everything well.
Add 2 cups of low-fat 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.
Lastly, add 1 tablespoon crushed kasuri methi (dried fenugreek leaves), 1 tablespoon lemon juice, and 2 tablespoons coriander leaves. Mix everything well and serve hot with your favorite bread.
Serving Suggestions
Serve this cottage cheese bhurji hot with Indian breads like naan, plain paratha, or chapati for a satisfying meal. Pair it with a side of homemade yogurt, kachumber salad, or sliced onions for a complete meal.
You can also spoon it over toasted sourdough bread for a quick high-protein breakfast, light lunch, or easy weeknight dinner.
Tips & Variations
- Add the cottage cheese towards the end and cook for just 2-3 minutes. This helps retain its soft, creamy texture and prevents it from losing moisture and becoming dry.
- Restaurant style: Do not skip adding crushed kasuri methi (dried fenugreek leaves) for a restaurant-style taste.
- Spice: Give this curry a Mumbai-style twist by replacing the garam masala with pav bhaji masala.
- Use full-fat cottage cheese for a creamier texture, or low-fat cottage cheese for a lighter version.
- Add Veggies: You can also add veggies like finely chopped bell pepper, broccoli, mushrooms, or chopped spinach or kale for extra nutrition.
- Extra Creamy: You can add a splash of milk at the end to make it extra rich and creamy.
More Indian Vegetarian Curries You May Like
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
Instructions
- Heat oil in a pan over medium heat. Once hot, add cumin seeds and let them crackle.
- 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.
- 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.
- 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.
- Lastly, add kasuri methi (dried fenugreek leaves), lemon juice, and coriander leaves. Mix everything well and serve hot with your favorite bread.
Notes
- Add the cottage cheese towards the end and cook for just 2-3 minutes. This helps retain its soft, creamy texture and prevents it from losing moisture and becoming dry.
- Restaurant style: Do not skip adding crushed kasuri methi (dried fenugreek leaves) for a restaurant-style taste.
- Spice: Give this curry a Mumbai-style twist by replacing the garam masala with pav bhaji masala.
- Use full-fat cottage cheese for a creamier texture, or low-fat cottage cheese for a lighter version.
- Add Veggies: You can also add veggies like finely chopped bell pepper, broccoli, mushrooms, or chopped spinach or kale for extra nutrition.
- Extra Creamy: You can add a splash of milk at the end to make it extra rich and creamy.
Nutrition
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