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Spaghetti with Cottage Cheese

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Spaghetti with Cottage Cheese
  • Recipe Servings: 4
  • Cook Time:
  • Paneer balls with a zesty sauce poured over spectacular swirls of spaghetti. Oh so yummy!


  • 200 gm spaghetti , boiled till al dente

  • For the cheese balls:

    200 gm paneer, mashed smooth
  • 1 tsp salt or to taste
  • 1/4 tsp powdered black pepper
  • 1 egg, slightly beaten
  • 2 slices of bread-crusts removed and grated
  • Oil for frying

  • For the sauce:
  • 2 Tbsp olive oil
  • 1/2 cup onion paste
  • 1/2 tsp garlic paste
  • 1 cup tomato puree
  • 1 cup tomato, grated
  • 1 tsp salt or to taste
  • 1 tsp sugar
  • 1 tsp chilli powder
  • 1 tsp dried oregano
  • 8-9 basil leaves (You can add tulsi leaves in case basil is not available)


  1. For the cottage cheese balls:
  2. Mix the paneer, salt, pepper, egg and bread and form into small balls.
  3. Refrigerate for an hour. Heat the oil in a wok and fry the cheese balls over high heat till brown and keep aside.

  4. For the sauce:
  5. Heat the 2 Tbsp oil and add the onions and garlic paste.
  6. When a light brown, add the tomato and cook till fat separates.
  7. Add the tomato puree, salt, sugar, chilli powder, oregano and basil and simmer for a minute. Keep warm.
  8. Boil the spaghetti and arrange in a serving dish.
  9. Add the cheese balls to the warm sauce and heat through.
  10. Arrange the sauce mixture over the spaghetti.
  11. Garnish with greens or cheese. Serve.
Key Ingredients: Pasta, Cottage Cheese, Tomato, Tomato Puree, Bread, Olive Oil, Salt, Black Pepper, Egg, sugar, red chilli Vegetable Oil, Onion, Garlic, Oregano, Basil