Cottage Cheese Bhurji Curry

Cottage cheese curry served in a steel serving bowl with boondi raita and paratha on the side.

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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.

Course Side Dish

Cuisine Indian

Keyword cottage cheese bhurji, high protein cottage cheese curry

Diet Vegetarian

Method Stovetop

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 177kcal

Author Bhavana Patil

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.

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