Spaghetti and Cheese Balls

Ingredients

• Paneer (Indian cottage cheese), mashed smooth 200 g
• Salt 1 tsp or to taste
• Powdered black pepper ¼ tsp
• Egg, slightly beaten 1
• Bread, crusts removed and grated 2 slices
• Oil for deep frying
• Spaghetti (dried) 200 g
• Sauce :
• Tomato Puree 1 cup
• Tomato, grated 1 cup (250 g)
• Onion, grated ½ cup
• Garlic paste ½ tsp
• Salt 1 tsp or to taste
• Sugar 1 tsp
• Chilli powder 1 tsp
• Dried Oregano leaves 1 tsp
• Basil or Tulsi leaves 2 tbsp  
• Oil 2 tbsp
• Some greens or grated cheese for garnish

Preparation

• Mix the paneer, salt, pepper, egg and bread and form into small balls. Refrigerate for an hour or so.

• Heat the oil and deep fry the paneer balls over high heat till brown and keep aside.

• For the sauce: heat the 2 tbsp oil and add the onions and garlic paste. When a light brown, add the tomato and cook till fat separates.

• Add the tomato puree, salt, sugar, chilli powder, oregano and basil and simmer for a minute. Keep warm.

• Boil the spaghetti and arrange in a serving dish. Add the cheese balls to the warm sauce and heat through.

• Arrange the sauce mixture over the spaghetti decoratively (and taking care not to break the balls), garnish with greens or cheese and serve.