Cottage Cheese Bhurji
This is a Jain friendly, high protein recipe using Good Culture lowfat cottage cheese and spices. This makes for a great brunch option with side of toast.
Ingredients
- 16 oz cottage cheese
- 2 tbsp oil
- 1 tbsp ginger grated
- 1 green chili finely chopped
- 1 tsp cumin seeds
- 1 tsp asafetida (hing)
- 1 tbsp pav bhaji masala
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 tsp cumin coriander powder
- 1 tsp black salt (kala namak)
- 1 tbsp kasuri methi (dried fenugreek leaves)
- 1 roma tomato chopped
- 1 green bell pepper chopped
- 2 tbsp cilantro for garnish
Instructions
- Heat oil on pan over medium heat. Once oil is hot, add in cumin seeds. Let it crackle. Then add in asafetida.
- Add in grated ginger, finely chopped green chilies, chopped tomatoes and bell pepper. Let it cook for a few minutes.
- Then add in pav bhaji masala, black salt, cumin coriander powder, turmeric powder and red chili powder. Give it a mix.
- Lower heat and then add in cottage cheese. Crush kasuri methi between the palms of your hands and add it in. Give it a mix and let it cook for 2-3 minutes.
- Turn off heat. Add in chopped cilantro for garnish.
- Serve immediately with toasted sourdough bread.
Notes
I used Good Culture 2% Cottage Cheese.