Cottage Cheese Akuri
High in protein+(cultured dairy) this is a delicious savory way to elevate your morning toast and eggs with a cultured cottage cheese swap.
Equipment
- frying pan
- Toaster
Ingredients
- 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 olive 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, cream if using, 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 or a green salad. Enjoy!
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