Ingredients

• 1/2 cup - mashed potato
• 1/2 cup - onion, chopped
• 1/2 cup - carrot, diced
• 1/2 cup - dried mushrooms
• 250 g - tomato, peeled and chopped (de-seeded)
• 200 g - paneer, grated
• 200 g - spaghetti
• 4 tbsp - butter
• 2 stalks - celery, chopped
• 1/2 tsp - dried thyme
• 1 tbsp - maida
• 1/2 tsp - chilli flakes
• 1/2 tsp - dried oregano
• 2 slices - bread
• Salt and pepper to taste
• Oil to deep fry
• 1 - bay leaf

How to Make Spaghetti with Paneer Balls

• Wash the dried mushrooms and soak them in 1 cup of hot water for 30 minutes. Drain and reserve the water.
• Discard the stalks of mushrooms and chop the caps.
• Heat 3 tbsp of butter in a fry pan.
• Add celery, onion and carrot. Cook stirring for 2-3 minutes.
• Add bay leaf, thyme and tomato.
• Add the reserved mushroom liquid and 1/2 cup of water.
• Add salt and pepper.
• Cover and simmer till the vegetables are soft and the tomatoes are pulpy.
• Mix maida with remaining butter and add to the sauce. Simmer for 3 more minutes.
• To make the paneer balls:
• Grate the paneer and mix with mashed potato, salt, pepper, chilli flakes and oregano.
• Soak bread slices in water for a minute.
• Squeeze out the excess moisture and mash the bread.
• Add it to the paneer mixture. Mix well.
• Shape paneer mixture into walnut-sized balls and deep fry in hot oil till golden brown.
• Cook spaghetti.
• Put the cooked spaghetti on a plate and arrange paneer balls on it. Pour the hot sauce on top and serve immediately.