Meet your new party favorite: Masala Tadka Dip. This creamy cottage cheese base gets an irresistible Indian-style tadka made with crackling mustard and cumin seeds with green chili, ginger, curry leaves, turmeric, and Kashmiri chili. The hot, spiced oil is poured over the cool, tangy dip for a vibrant finish that’s fragrant, zesty, and totally scoopable. Ready in about 10 minutes, this dip is high in protein and perfect with warm naan, pita, or crisp veggies.
Ingredients
- 1 ½ cups Good Culture 2% cottage cheese
- Juice of ½ lemon
- Pinch of salt
- 2 tablespoons neutral oil
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin seeds
- 1 small green chili, finely chopped (adjust heat to taste)
- 1 teaspoon fresh grated ginger
- 6–8 curry leaves (fresh, if available)
- ½ teaspoon ground turmeric
- ½ teaspoon Kashmiri chili powder (or paprika for color)
- 1 tablespoon finely chopped cilantro, for garnish
Instructions
- In a food processor, blend cottage cheese, lemon juice, and salt until smooth and creamy. Transfer to a shallow serving bowl.
- Heat oil in a small pan. Add mustard seeds and cumin seeds; let them crackle. Stir in green chili, ginger, and curry leaves. Fry for 30–40 seconds until fragrant.
- Lower the heat, then add turmeric and chili powder. Stir quickly to bloom the spices without burning.
- Pour the hot tadka over the creamy dip. Garnish with cilantro and serve immediately with warm naan or veggies.