The mixture of spices and nuts stuffed with cottage cheese and cooked in a clay pot.
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 yoghurt, ginger garlic paste, salt, yellow chilli powder, cumin powder, and saffron water whiskey well, and keep aside.
cut the cottage cheese 4 pieces of a medium round size of the mould and marinated with salt and pepper, just leave for 5 minutes.
Stuffed the nuts and cheese mixture in the paneer steak by a spoon and cover it thoroughly. Well marinated with the yoghurt and spice marinade.
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.
Remove from the oven and rest 2 to 3 minutes, then take out cottage cheese from the metal skewer.
Garnishing with mint leaves, ring onion, lemon wedges and served with mint sauce and pickled beetroot.