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Spaghetti & Paneer Balls

How awesome is this…there’s simply no missing out on this favourite.  I have been thinking about this for a while and …Viola!!! “Paneer Balls” My take on Spaghetti and “No Meatballs”  🙂

Spaghetti & Paneer Balls

Spaghetti & Paneer Balls

Preparation:  15 minutes

Cooking time:  20 – 30 minutes

Serves 4

200g spaghetti (substitute Whole-wheat)

Sauce ingredients

2 tbsp (30ml) olive oil

1 red medium onion finely chopped

2 bay leaves

1 tsp (5ml) finely chopped garlic

3-4 green chillies finely chopped

2 tsp (10ml) coriander powder

1 tsp (5ml) cumin powder

1-2 tbsp (15-30ml) paprika powder

2 cans Italian plum tomatoes liquidised

1 tsp salt

1 ½ tsp dried oregano

1 tsp (5ml) brown sugar)

1/3 cup chopped flat leave parsley

½ tsp freshly ground black pepper

How to make paneer:  bring 2 litres of milk to boil allow to rise but not overflow,

add 1 to 1/1 ½ tsp tartaric acid. The milk will curdle and curds will float to the top, the whey will turn greenish yellow. Collect curds in a cheese cloth and squeeze out the water. Rinse under cold water.  Put a heavy weight on it only for 5 minutes to remove excess water.  For this paneer should be slightly moist.

Ingredients for Paneer Balls (makes 13-14)

Paneer made from 2 litres milk (as above)

¼ cup finely chopped spring onions

¼ cup finely chopped fresh coriander leaves

2-4 green chillies finely chopped

¼ tsp salt

1 tsp garam masala

1-2 tbsp (15-30ml) chick-pea/besan/chana flour

Oil for deep frying

Let’s cook 🙂  

  • Cook spaghetti as per instructions on the packet
  • Heat oil in a sauce pan.  Toss in onion, bay leaves, garlic, and chillies and cook until onions are soft and translucent – about a minute.
  • Add coriander, cumin and paprika powder.  Fry for a few seconds.
  • Throw in tomatoes, salt and oregano – cook tomatoes through – 10 – 15 minutes.
  • There after season with salt
  • Toss in parsley and black pepper – simmer for 5 minutes on very low heat.

Method for paneer balls:

  • Crumble paneer in a mixing bowl
  • Add all ingredients under paneer balls accept oil (spring onions, coriander leaves, green chillies, salt, garam masala and chick-pea/besan/chana flour
  • Combine ingredients by mixing with your hands.  The mixture should be a little sticky – not too much.
  • Divide and roll into balls and deep fry in medium hot oil.  Fry until golden brown
  • Add balls to tomato sauce and simmer for a minute or two.
  • You can add to spaghetti or serve on spaghetti with a generous sprinkle of veggie option parmesan cheese.

Enjoy… Food is love – love your food 🙂


2 comments on “Spaghetti & Paneer Balls

  1. Sudipti
    May 26, 2015

    LOVE IT! Any way I can use paneer in a new way, I am sold!

    Liked by 1 person

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This entry was posted on May 26, 2015 by in Vegetarian.
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