Well let’s start by a little food weakness of mine. I am a cottage cheese (paneer) lover, hence I am innovating cottage cheese snack ideas every now and then.

Lately, I have been creating cottage cheese snack ideas with sundried tomatoes, as they give a contemporary and contrasting touch to the Cottage Cheese cubes, but retain the traditional savoury-ness that works perfect with cottage cheese.

This time I am creating a creamy curry cottage cheese bowl with sundried tomatoes and fennel seeds. Yes, that is the twist! You got to taste how the dried tomato tang fuses with the fresh aroma of fennel. Most of all this recipe is a quick one to cook, perfect protein poke bowl and can be a great appetizer with cocktails.

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Sun-dried tomato & fennel cottage cheese Yum
Try a semi-dry cottage cheese bowl with sun-dried tomatoes and fennel seeds paste. Yes, that is the twist! You got to taste how the dried tomato tang fuses with the fresh aroma of fennel. Most of all this recipe is a quick one to cook, perfect protein poke bowl and can be a great appetizer with cocktails.
cottage cheese snack ideas
Course Appetizer
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 5 minutes
Servings
people
Ingredients
Course Appetizer
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 5 minutes
Servings
people
Ingredients
cottage cheese snack ideas
Instructions
  1. In a medium size pan, heat clarified butter or oil.
  2. Add cumin seeds, cook until it pops in few seconds.
  3. Add 1 tea spoon fennel seeds, stir few seconds.
  4. Add green chili and garlic, sauté for a min.
  5. Add onions, cook until light brown.
  6. Add tomatoes and keep stirring. Add some salt and cook until the water starts drying.
  7. Add the chopped sun-dried tomatoes, stir few seconds. Turn the burner off, and let the mixture cool down.
  8. Transfer half the mixture to a blender and blend to a paste.
  9. Transfer the paste back to the pan (with the unblended ingredients).
  10. Switch the burner on and cook all ingredients for 2-3 mins on a medium flame.
  11. Now add the cottage cheese cubes to the mixture and cook 1-2 mins. Check salt and add a little more if you need.
  12. Stop cooking when the mixture around the cubes is semi-dry. Add cream on top, mix gently.
  13. For serving, transfer the semi-dry cottage cheese in a medium size broad bowl or plate. Sprinkle fresh coriander and crushed fennel seeds on top.
Recipe Notes
  • You can also serve this with a toasted bread of your choice
  • A side of onion slices with lemon juice also works great with this preparation
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shikha
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