clay oven stuffed cottage cheese recipe


“Part of the secret of success in life is to eat what you like and let the food fight it out inside.” 
― Mark Twain

The clay oven stuffed cottage cheese recipe is a very dainty and smoky flavored dish for all cheese lovers. When I made this recipe, that moment was the best recollections of my vocation. I recollect just 10 days ago I was on an obligation in the afternoon shift, that time kitchen was not diligent and I just culminated my schedule work. That day I got the time to making something an incipient dish so I commenced celebrating what can be made. I chose the paneer (cottage cheese) and let commenced my incipient recipe of clay oven stuffed cottage cheese.


This recipe does not emanate from any cuisine, you can verbally express its fusion or innovative recipes. The stuffed cottage cheese cooked it in a clay pot so for which its called clay oven stuffed cottage cheese recipe. It consists of cottage cheese (paneer), dry nuts, spices, and yogurt, so it gives sweet and spices taste in nature. The spices and dry nuts blend together in a blender and this mixture stuffed in cottage cheese, marinated with the spiced yogurt coalescence. Then cooked in a clay oven(tandoor) by the avail of tandoor sariya ( long metal skewer).

clay oven stuffed cottage cheese recipe


In India, the clay pot called as Tandoor, It refers to one type of oven. Rudimentary utilized in cooking, baking or roasting in some of the countries like southern, central and western Asia. You can verbally express it is one of the cooking styles, this oven heated by gas or coal for which facilely reaches 600 degrees F. Clay pot oven originated from India composed of clay and capable of high temperature for expeditious cooking and roasting.

clay oven stuffed cottage cheese


Here I am presenting the name of the side dish or accompaniment, which can be served.

                    1) Ring onion salad

                    2) Pickle cucumber, carrot, and beetroot.

                    3) Mint sauce

                    4) Barbeque sauce 


The mixture of spices and nuts stuffed with cottage cheese and cooked in a clay pot.

Course Appetizer
Cuisine Fusion
Keyword clay pot stuffed cottage cheese, Stuffed cottage cheese recipe, stuffed paneer recipe
Prep Time 20 minutes
Cook Time 15 minutes
Resting time 5 minutes
Total Time 35 minutes
Servings 2 Serving
Calories 385 kcal
Author Biraj Kumar


  • 300 gm Cottage cheese (paneer)
  • 100 gm Yogurt
  • 2-3 tbsp Pistachio
  • 1-2 tbsp Whole cashew nut
  • 1 tbsp Raisin
  • 1/2 cup Grated cottage cheese
  • 1/2 cup Grated cheddar cheese
  • 1/2 tsp Cardamom powder
  • Salt to taste
  • Crushed pepper to taste
  • A pinch Saffron
  • 1 tbsp Ginger garlic paste
  • 1/2 tbsp Yellow chilly powder
  • 1/2 tbsp Soaked saffron water
  • 1/2 tbsp Cumin powder
  • 1 tbsp Butter


  1. In a blender, finely crushed the pistachio, cashew nut and raisin. Take grated cottage cheese and cheddar cheese in a large mixing bowl. Add finely crushed nuts and mix well, adding with a little salt and cardamom powder.


    In a mixing bowl, put yogurt, ginger garlic paste, salt, yellow chili powder, cumin powder, and saffron water whiskey well, and keep aside.

  3. cut the cottage cheese 4 pieces of a medium round size of the mold and marinated with salt and pepper, just leave for 5 minutes.

  4. Stuffed the nuts and cheese mixture in the paneer steak by a spoon and cover it thoroughly. Well marinated with the yogurt and spice marinade.

  5. Then thread the stuffed cottage cheese onto a long metal skewer and cook in clay pot oven for 10 to 12 minutes with adding butter.

  6. Remove from the oven and rest 2 to 3 minutes, then take out cottage cheese from the metal skewer. 

  7. Garnishing with mint leaves, ring onion, lemon wedges and served with mint sauce and pickled beetroot.

Personal Life; Biraj was born in Bhubaneswar to a Hindu family. He did his schooling from Gadi Brahma VidyaPitha and pursued his education in Hotel Management from Institute of tourism and hotel management College, Odisha. He is also a graduate from the Utkal University in Travel & Tourism. At a very early age, he took a liking to cook and pursued it to become one of the great chefs in the country. He is also very passionate about Swimming, photography, travel, and history. Professional Life; Having the early lessons about cooking from his brother, he began his career around 2011, from the Ramada group of hotels and worked with many of its hotels in various cities across India. After working with Ramada in short tenure, He worked with Radisson Group of the hotel and achieved the Best Restaurant Award in January 2016; Chef Biraj has an in-depth understanding of regional Indian cuisine having learned it from the best in the industry during his early career. He is equally adept with innovative Indian cuisine that is at par with the best culinary standards in the world. Currently, Biraj is associated with Flora Group of Hotels, Dubai & existing his art of culinary & skills.
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