Spaghetti with Paneer Balls

Recipe by
Total Time:
60-90 minutes
Serves:4
Rated 5 based on 100 votes
5
Course: Main Recipe
Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Healthy Veg schezwan fried rice, Best Udupi Dosa, Easy Pasta with Punjabi Tadka

Rate This Recipe
5

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.