SPAGHETTI AND PANEER BALLS

Preparation: 15 minutes Cooking time: 20 - 30 minutes Serves: 4

200g wholewheat spaghetti Sauce: 2 tbsp olive oil 1 red medium onion, finely chopped 2 bay leaves 1 tsp garlic, finely-chopped 3-4 green chillies, finely chopped 2 tsp coriander powder 1 tsp cumin powder ½ tbsp paprika powder 2 cans Italian plum tomatoes, liquidised 1 tsp salt 1½ tsp dried oregano 1 tsp brown sugar)

cup flat leave parsley, chopped ½ tsp freshly ground black pepper To make paneer: Bring 2 litres of milk to boil. Allow to rise but not overflow. Add 1 - 1½ tsp tartaric acid. The milk will curdle and curds will float to the top, the whey will turn a greenish yellow. Collect curds in a cheese cloth and squeeze out the water. Rinse under cold water. Put a heavy weight on it for 5 minutes to remove excess water. For this, paneer should be slightly moist. Paneer Balls Paneer (as above) ¼ cup spring onions, finely chopped ¼ cup fresh coriander leaves, finely chopped 2-4 green chillies, finely chopped ¼ tsp salt 1 tsp garam masala 1-2 tbsp chickpea/besan/chana flour Oil for deep frying Cook spaghetti as per instructions on the packet. Heat oil in a sauce pan. Add onion, bay leaves, garlic, and chillies and cook for about one minute until onions are soft and translucent. Add coriander, cumin and paprika powder. Fry for a few seconds. Add

tomatoes, salt and oregano. Cook tomatoes for 10 - 15 minutes. Season with salt. Toss in parsley and black pepper. Simmer for 5 minutes on low heat. For Paneer Balls: Crumble paneer in a bowl and add all ingredients listed under them except oil. Combine by hand. The mixture should be a little sticky. 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 sprinkle of veggie-option parmesan cheese.