Paneer Baghdadi Recipe

Few Vegetarian curries that never go out of trend and always make you salivate by just hearing its name. One of such food is Paneer baghdadi, and its unique, flavour aroma and taste makes the food irresistible.

Paneer baghdadi is a Mughal recipe and the recipe is passed from ancestors only. There are very few people who can make a good Paneer Baghdadi.

I have learnt this recipe from one of Khansama (cook) from old Delhi, who makes the dish really good.

The crispy outer layers and a mouth-watering filling of kofta dipped in rich gravy give heavenly feeling. In this recipe the koftas are made up with cottage cheese (panner) and are filled with Mawa and dry fruits. These kofta melt in mouth and the mild sweet and spicy gravy offer the flavour.

This curry is very common in Mughlai cuisine but is not much popular in India cuisine. I have also added recipes of Noor jahani kofta, Shahi Paneer, Mughlai Paneer curry on my website.

How to make Paneer Baghdadi Recipe

Ingredients
For Koftas
Boiled Potatoes (aalo), Mashed	1 cup
Cottage cheese (paneer)	2 cup
Cumin (jeera) powder	1 tea spoon
Coriander (Dhaniya) powder	1 tea spoon
Red chilli (lal mirch) powder	½ tea spoon
Dry fruits (mixed and chopped)	½ cup
Dried milk (khoya)	¼ cup
Salt (namak)	to taste
Vegetable Oil	to fry
Corn flour	2-3 table spoon
All purpose flour (maida)	4-5 table spoon
For Gravy
Butter(makhhan)	2 table spoon
Vegetable oil	1 table spoon
Onions (payaz) sliced	2 table spoon
Tomatoes (tamater) chopped	2 medium
Garlic (lahsan) paste	1 table spoon
Ginger (adrakh) paste	1 table spoon
Cashew nuts (kaju)	6-8
Red chilli (lal mirch) powder	½ tea spoon
Poppy seeds (khuskhus)	1 table spoon
Salt (namak)	to taste
Hot spices (garam masala)	1 tea spoon
Malai (cream)	½ cup

Method

For Kofta

1. Grate cottage cheese and keep aside. Boil potatoes and mash it.
2. Chop the dry fruits in small pieces, mix them with dried milk (khoya) and keep aside separately in a bowl for stuffing.
3. Now mix potatoes and cottage cheese together. Now add cumin, coriander, red chilli, salt and 2 table spoons corn flour and mix it well. Make firm dough.
4. Divide this dough into small balls, make small hole in between and put little of the stuffing in the center and make small ball.
5. Take all purpose flour in a plate and roll each ball into it.
6. Heat oil in a deep pan and fry koftas, on medium flame. Deep fry these rounds till golden in colour. Drain on paper towels and keep aside.

For Gravy

1. Heat little oil in a deep pan and fry sliced onions till light brown. Add garlic ginger, red chillies, cashew nuts and poppy seeds and cook it on low flame for 5-7 minutes.
2. Add some water and cook till water dries up. Put the flame off and let it cool.
3. Now make a fine paste of it.
4. Again heat same pan and add butter and little oil in it. Put this paste back into the pan and fry till the oil begins to separate from the mixture and now add sugar, turmeric and salt.
5. Add 1 cup of water to this spice to form gravy. Mix well and bring the gravy to a boil and then reduce the fire to a simmer.
6. Gently add koftas to this gravy and cook uncovered for 2-3 minutes.
7. Add cream and hot spices. Turn off the flame.
8. Now garnish it with cream and serve it with Nan or Roti.

Recipe Type : Curries, Paneer curries, Vegetarian

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Servings : 4
Cook Time : 25 Min