Tofu Cottage Cheese Curry, Shredded tofu cooked with fresh herbs and spices, mixed with creamy savory cottage cheese and served freshly cooked phulka roti!
Making vegetarian Indian food more protein rich has been my new goal. That too without compromising the taste!! I have shared many recipes that check those boxes. And one of them, Tofu Bhurji, has been loved by so many of you. While I also have shared many fun indulging recipes that you guys seem to like just as much. One of them is my latest Buttery Paneer Cheese Dip (GHOTADO), a street style creamy paneer goodie that is sure to die for.
I had a crazy idea to come up with something that is a mix of the above two that I mentioned, while keeping it healthy, well balanced and protein rich. This Tofu Cottage Cheese Curry (Ghotado) is an outcome of that experiment and let me tell you, it turned out AMAZING! A simple tofu and cottage cheese curry that is made with simple ingredients. This recipe comes together super quickly once you have all the chopping done. I love all the fresh herbs and load of spinach in this recipe. It adds that much needed fiber while keeping the protein amount at its highest.
This simple yet mighty recipe pairs really well with simple Phulka Roti, with side of kachumber and greek yogurt. I love me a wholesome thali, and this is IT. I highly suggest you guys try this recipe of mine. If you end up liking it, leave me a comment below or tag me on Instagram @myvegetarianroots. I would love to get your feedback on my content.
Happy & Healthy Eating!
Tofu Cottage Cheese Curry (Ghotado)
Ingredients
- 2 tbsp Avocado Oil
- 2 tbsp Salted Butter
- 1 tsp Cumin Seeds
- 1 tbsp Minced Garlic
- 1 tbsp Grated Ginger
- 1 tbsp Finely Chopped Thai Green Chili
- â…“ cup Finely Chopped White Part Of Scallions
- ¼ cup Finely Chopped Cilantro Stems
- ½ cup Finely Chopped Yellow Onion
- ½ cup Finely Chopped Green Peppers
- 1¾ tsp Salt ½ to cook onions + 1¼ as part of spice mix
- ½ tbsp Tomato Paste
- 1 tsp Red Chili Powder
- 1½ tsp Chaat Masala
- 1 tsp Garam Masala
- ¼ tsp Turmeric Powder
- 2 tsp Cumin Coriander Powder
- 3 cup Finely Chopped Baby Spinach
- â…“ cup Finely Chopped Green Part Of Scallions
- ¼ cup Finely Chopped Chives
- 1½ cup Good Culture 2% Cottage Cheese
- â…“ cup Water
- 12-14 oz Extra Firm Tofu, pressed and shredded
- 1 tbsp Honey
- ½ cup Finely Chopped Cilantro ¼ when spinach is added + ¼ for garnishing
Instructions
- Melt 2 tbsp of salted butter and add 2 tbsp of oil. Let it heat up, then add cumin seeds. Let cumin seeds get fragrant and golden brown.
- Add in finely chopped thai green chili, grated ginger, minced garlic, finely chopped white part of scallions and finely chopped cilantro stems. Saute it all on medium heat until raw smell of garlic is gone. The mixture will reduce in half and will start to get light & fluffy.
- Add in finely chopped onions and green peppers with ½ tsp of salt. Cook it until onions are translucent, do not brown them.
- Add in finely ½ tbsp of tomato paste, mix well. Then add in all dry spices listed above along with 1¼ tsp of salt. Mix well and cook for couple of minutes.
- Add in finely chopped baby spinach, green part of scallions, finely chopped chives & ¼ cup of cilantro. Mix well and cook for couple of minutes, or until spinach is wilted.
- Add in cottage cheese â…“ cup of water. Mix well, cover and cook on medium heat for 2-3 minutes.
- Uncover and add in shredded tofu. Mix well, cover and cook for 2-4 minutes while stirring couple of times during this step.
- Uncover and drizzle honey. Mix well, garnish with ¼ cup of cilantro. Mix well and enjoy it with choice of flatbread/naan/roti/paratha etc.
