For the cottage cheese balls:
Mix the paneer, salt, pepper, egg and bread and form into small balls.
Refrigerate for an hour. Heat the oil in a wok and fry the cheese balls over high heat till brown and keep aside.
For the sauce:
Heat the 2 Tbsp oil and add the onions and garlic paste.
When a light brown, add the tomato and cook till fat separates.
Add the tomato puree, salt, sugar, chilli powder, oregano and basil and simmer for a minute. Keep warm.
Boil the spaghetti and arrange in a serving dish.
Add the cheese balls to the warm sauce and heat through.
Arrange the sauce mixture over the spaghetti.
Garnish with greens or cheese. Serve.
Key Ingredients: Pasta, Cottage Cheese, Tomato, Tomato Puree, Basil, Olive Oil, Salt, Black Pepper, Egg, Vegetable Oil, Onion, Garlic, Oregano