Cottage Cheese Akuri

The Parsi (Persian Zoroastrian) community in India originally came from present day Iran. This community fled religious persecution in the the 7th-8th-century and settled in the western state of Gujarat, India, adopting the Gujarati language and local customs while preserving their religious texts. Today there is a large Parsi-Irani community in Gujarat and Mumbai with their distinct cuisine, this is one popular recipe normally made with eggs.

This recipe is a classic Parsi breakfast; Akuri is an iconic soft scrambled eggs dish that is a bit spicy, bright and fragrant. We are making Akuri with cottage cheese which has a similar texture to soft scrambled eggs and perfect for people who don’t eat eggs. It’s easy to make, with minimal prep time and elevates your normal weekday scrambled egg recipe. Its great on toasted bread, rolled in a tortilla or roti, served along side some roast potatoes or whatever you want!

Cottage Cheese

For this recipe you’ll need to drain large curd cottage cheese, the ides to reduce the moisture so the cheese curds don’t melt away in the scramble. If you can find pressed cottage cheese that would be brilliant, if not simply place the cottage cheese curd in a colander over a large bowl and place it in the fridge overnight for the liquid to drain. Whole or 2% cultured cottage cheese will work. We really like the taste and texture of this and this brand of cottage cheese.

Cottage Cheese Akuri

Meera

High in protein+(cultured dairy) this is a delicious savory way to elevate your morning toast and eggs with a cultured cottage cheese swap.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Course Breakfast, Lunch

Cuisine Indian

Servings 4 large toasts

Equipment

• frying pan
• Toaster

Ingredients

  

1x2x3x

• 1 cup finely diced onion
• 1 lb large curd whole cottage cheese, cultured preferred drained overnight to at least 30 minutes or used pressed cottage cheese
• 2 tablespoon olive oil
• 1 tbsp cream or ½ and ½ if cottage cheese is not whole milk based
• sea salt and black pepper as needed
• 1 cup finely diced tomatoes, about 2 Roma sized
• 2 tablespoon diced serrano or jalapeno or any green chili de-seeded
• ¼ teaspoon turmeric
• ¼ teaspoon kashmiri chili powder or cayenne
• 1 cup chopped cilantro for garnish
• lemon for garnish

Instructions

 

• In a large nonstick frying pan, sauté the chopped onions in oil on medium-high heat with a pinch of salt, until the edges begin to brown.
• Add tomatoes and chilies, and cook until the tomatoes have softened. Add turmeric and red chili powder if using. Stir and cook for a minute.
• Add the drained or pressed cottage cheese, chopped cilantro and combine gently just enough so everything is mixed well. Heat through and take it off the heat. The dish should be soft and creamy. Taste add more salt if needed, squeeze a little lemon juice and combine.
• Serve over toasted buttered bread or rolled in a tortilla or roti, roasted potatoes of a green salad. Enjoy!

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