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Cottage cheese tikka meal-prep bowl with brown rice and cucumber
TrendyTadka Editorial

High-Protein Cottage Cheese Tikka Bowls

Dry-curd cottage cheese warms gently in a spiced tomato tikka sauce for a fast vegetarian bowl with rice and cucumber.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Course: Dinner, Lunch
Cuisine: Indian-inspired
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups dry-curd or well-drained large-curd cottage cheese
  • 1 tablespoon neutral oil
  • 1 cup crushed tomatoes
  • 1 teaspoon grated ginger
  • 1 garlic clove grated
  • 1 teaspoon garam masala
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon kosher salt
  • 2 cups cooked brown rice
  • 1 diced cucumber
  • Cilantro and lemon

Method
 

Instructions
  1. Drain cottage cheese very well; do not press it into paneer-like blocks.
  2. Heat oil in a skillet over medium. Cook ginger, garlic, garam masala, paprika, and cumin for 30 seconds.
  3. Add tomatoes and salt; simmer 5 minutes until thick.
  4. Fold in cottage cheese and warm gently for 2 to 3 minutes without vigorous stirring.
  5. Divide rice among bowls, add tikka cottage cheese and cucumber, then finish with cilantro and lemon.

Notes

  • Cheese Texture: Use dry-curd cottage cheese (farmer cheese) or drain regular 4% large-curd cottage cheese in a fine-mesh sieve for 15 minutes before cooking.
  • Prevent Breaking: Reduce heat to low before adding the cheese; cook only 60–90 seconds to warm through without dissolving the curds.
  • Reheating: Reheat leftovers gently at 50% microwave power or over low stovetop heat to prevent whey separation.
  • Serving: Keep fresh cucumber and herbs separate until ready to serve for crisp temperature contrast.