Baked Spaghetti With Paneer Balls In Spinach Sauce Recipe

Ingredients

• 1 1/2 cups cooked spaghetti
• 1 tbsp butter
• 1/4 cup finely chopped onion
• 1 1/2 tsp finely chopped green chillies
• salt (namak) to taste
• 3/4 cup paneer (cottage cheese)
• 1 bread slice
• 1 1/2 tbsp fresh dahi (curd)
• 1/2 tbsp chopped coriander (dhania)
• 1 tsp finely chopped green chillies
• 2 tbsp maida (plain flour)
• a pinch of baking soda
• salt (namak) to taste
• 1 cup blanched and chopped spinach (palak) (palak)
• 1/2 cup fresh cream
• 1 cup asafoetida (hing)
• salt (namak)
• butter for greasing
• 1/4 cup grated mozzarella cheese
• oil for deep-frying

Steps

1. Soak the bread slice in curds for 10 minutes.
2. Crumble the paneer and knead very well.
3. Add the soaked bread slice, coriander, green chillies, plain flour, soda bi-carb and salt and mix well.
4. Divide the mixture into 10 equal portions and roll each portion into a round ball.
5. Heat the oil in a deep kadhai and deep-fry, a few balls at a time till they turn golden brown in colour from all the sides.
6. Drain on absorbent paper and keep aside.
7. Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes.
8. Add the green chillies, spaghetti and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside.
9. Combine the spaghetti with the spinach sauce and mix well.
10. Spread the mixture on a greased baking dish and arrange the cheese balls on top.
11. Sprinkle the cheese on top and bake in a pre-heated oven at 200°c (400°f) for 15 to 20 minutes.
12. Serve hot.