Baked Spaghetti with Paneer Balls in Spinach Sauce
by Tarla Dalal
Added to 97 cookbooks
This recipe has been viewed 57991 times
Yummy paneer balls baked with a creamy spinach sauce, this dish has an exquisite and sumptuous nature that lures every food lover.
For the spaghetti- 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.
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-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.
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 200°c (400°f) for 15 to 20 minutes.
- Serve hot.
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Nutrient values per serving
Energy | 222 cal |
Protein | 6.1 g |
Carbohydrates | 22.1 g |
Fiber | 1.1 g |
Fat | 12.1 g |
Cholesterol | 2.9 mg |
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 |
Calcium | 93 mg |
Iron | 1.4 mg |
Magnesium | 0 mg |
Phosphorus | 0 mg |
Sodium | 140.5 mg |
Potassium | 160.5 mg |
Zinc | 0.5 mg |
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