Ingredients:

• 1/2 cup – mashed Potato
• 1/2 cup – onion, chopped
• 1/2 cup – carrot, diced
• 1/2 cup – dried Mushrooms
• 250 g – tomato, peeled and chopped (de-seeded)
• 200 g – paneer, grated
• 200 g – spaghetti
• 4 tbsp – Butter
• 2 stalks – celery, chopped
• 1/2 tsp – dried Thyme
• 1 tbsp – Maida
• 1/2 tsp – chilli flakes
• 1/2 tsp – dried Oregano
• 2 slices – bread
• Salt and pepper to taste
• Oil to deep fry
• 1 – Bay Leaf

Method:

1. Wash the dried mushrooms and soak them in 1 cup of hot water for 30 minutes. Drain and reserve the water.
2. Discard the stalks of mushrooms and chop the caps.
3. Heat 3 tbsp of butter in a fry pan.
4. Add celery, onion and carrot. Cook stirring for 2-3 minutes.
5. Add bay leaf, thyme and tomato.
6. Add the reserved mushroom liquid and 1/2 cup of water.
7. Add salt and pepper.
8. Cover and simmer till the vegetables are soft and the tomatoes are pulpy.
9. Mix maida with remaining butter and add to the sauce. Simmer for 3 more minutes.
10. To make the paneer balls:
11. Grate the paneer and mix with mashed potato, salt, pepper, chilli flakes and oregano.
12. Soak bread slices in water for a minute.
13. Squeeze out the excess moisture and mash the bread.
14. Add it to the paneer mixture. Mix well.
15. Shape paneer mixture into walnut-sized balls and deep fry in hot oil till golden brown.
16. Cook spaghetti.
17. Put the cooked spaghetti on a plate and arrange paneer balls on it. Pour the hot sauce on top and serve immediately.