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

Course Appetizer
Cuisine Indian
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 yoghurt, ginger garlic paste, salt, yellow chilli 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 mould 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 yoghurt 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.