Baked Spaghetti with Paneer Balls in Spinach Sauce




butter for greasing
1/4 cup grated mozzrella cheese
oil for deep-frying

For The Spaghetti

1 1/2 cups cooked spaghetti
1 tbsp butter
1/4 cup finely chopped onions
1 1/2 tsp finely chopped green chillies
salt to taste

For The Paneer Balls

3/4 cup paneer (cottage cheese)
1 bread slice
1 1/2 tbsp fresh curds (dahi)
1/2 tbsp chopped coriander (dhania)
1 tsp finely chopped green chillies
2 tbsp plain flour (maida)
a pinch of baking soda
salt to taste

To Be Blended For The Spinach Sauce

1 cup blanched and chopped spinach (palak)
1/2 cup fresh cream
1 cup white sauce
salt and freshly ground black pepper (kalimirch) powder to taste


For the spaghetti

Heat the butter in a broad non-stick pan, add the onions and saute on a medium flame for 1 to 2 minutes.
Add the green chillies, spaghetti and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside.

For the paneer balls

Soak the bread slice in curds for 10 minutes.
Crumble the paneer and knead very well.
Add the soaked bread slice, coriander, green chillies, plain flour, soda bi-carbonate and salt and mix well.
Divide the mixture into 10 equal portions and roll each portion into a round ball.
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.
Drain on absorbent paper and keep aside.

How to proceed

Combine the spaghetti with the spinach sauce and mix well.
Spread the mixture on a greased baking dish and arrange the cheese balls on top.
Sprinkle the cheese on top and bake in a pre-heated oven at 200c (400f) for 15 to 20 minutes.
Serve hot.

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