Bhutte ka Kees with Paneer
Indore's famous street snack: grated corn cooked in milk with ghee, mustard seeds and green chillies until creamy. Crumbled paneer is added here for protein.
- Region
- Madhya Pradesh (Indore)
- Status
- Adaptation — traditional bhutte ka kees with paneer added
- Diet label
- Strictly vegetarian, egg-free
- Time
- Prep 15 min · Cook 20 min
- Serves
- 2 (about 220 g each)
- Difficulty
- Easy
- Good for
- Monsoon evening snack
- Tags
- Good source · Quick · Soy-free · Whey-free · Gluten-free*
- Allergens
- Milk
Nutrition (estimated)
- Calories
- 290 kcal
- Protein
- 14 g
- Carbs
- 29 g
- Fat
- 13 g
- Fibre
- 5 g
Headline values are per serving, as written.
| kcal | Protein | Carbs | Fat | Sat fat | Fibre | Total sugars | Protein per 100 kcal | |
|---|---|---|---|---|---|---|---|---|
| Per serving | 290 | 14 g | 29 g | 13 g | 8 g | 5 g | 13 g | 4.5 g |
Good source. Sugars are mostly natural, from corn and milk; 2 g added sugar for the batch is optional and not counted. Values checked against IFCT 2017 on 14 Oct 2026.
Ingredients
- 2 tender corn cobs (desi bhutta or sweet corn), grated — about 250 g grated corn
- 150 ml toned milk · 60 g full-fat paneer, crumbled
- 6 g ghee (1 tsp) · ½ tsp mustard seeds · ½ tsp cumin · pinch of hing · 2 green chillies · 1 tsp grated ginger · ¼ tsp turmeric · 3 g salt · 2 g sugar (optional)
- To finish: 10 g fresh grated coconut · 1 tbsp lemon juice · coriander · ½ tsp jeeravan or chaat masala
Method
- Grate the corn off the cob on the coarse side of a grater, collecting the milky juice.
- Heat ghee; add mustard, cumin, hing, chillies and ginger for 30 seconds.
- Add grated corn and turmeric. Cook 5 minutes on medium, stirring, until it no longer smells raw.
- Add milk, salt and sugar (if using). Simmer on low 8–10 minutes, stirring, until thick and creamy.
- Fold in paneer and cook 1 minute.
- Finish with coconut, lemon, coriander and jeeravan. Serve warm.
Protein optimisation
- Paneer supplies 5.5 g per serving, corn 4 g, milk 2.5 g.
- Boost: increase paneer to 100 g (+3.5 g protein, +50 kcal, +4 g fat per serving).
- Lighter: omit the coconut and use 3 g ghee to save about 35 kcal and 3 g saturated fat per serving.
Variations, serving and storage
- Regional: classic Indori version — no paneer, finished with sev (not counted here).
- Substitution: frozen sweet corn, pulsed coarsely, when fresh cobs are out of season (sweeter, so omit sugar).
- Storage: best fresh; 1 day refrigerated.
- Food safety: milk-based; refrigerate within 2 hours.
- Meal prep: not ideal.
Nutrition values are estimates calculated from the Indian Food Composition Tables 2017 (ICMR-NIN) and typical product labels. They have not been laboratory-analysed and will vary with your ingredients, brands and cooking. Recipes are for healthy adults and are general information only, not a substitute for advice from a doctor or qualified dietitian. If you are pregnant or breastfeeding, cooking for children, have food allergies, or live with kidney disease, diabetes or any other medical condition, please take professional advice about your diet. From the collection Protein-Rich India by Dr. Shantanu Deshpande · drshantanudeshpande.com