Baked Spaghetti with Paneer Balls in Spinach Sauce
by Tarla Dalal
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Added to 85 cookbooks
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Yummy paneer balls baked with a creamy spinach sauce, this dish has an exquisite and sumptuous nature that lures every food lover.
- Heat the butter in a broad non-stick pan, add the onions and sauté 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.
- 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-carb 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.
- 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 200°c (400°f) for 15 to 20 minutes.
- Serve hot.
Nutrient values per serving
|Vitamin A||2660.3 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.2 mg|
|Vitamin B3||1.7 mg|
|Vitamin C||13.7 mg|
|Folic Acid||56.9 mcg|
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