Spaghetti and Paneer Balls with Makhani sauce

Sometimes in the kitchen, or when I plan my menu, my inner mad scientist is awakened and at times of enlightenment, I always lean towards fusion food.

Since Italian food is loved by me and my family ,this time I thought about doing fusion with something which Italian consider their signature dish.

Spaghetti and meatballs are iconic Italian food which is loved by almost every one so I thought why only people who eat meat have all the fun . A vegetarian at heart my mind was fixated to make something delicious so I decided to make Paneer balls and spaghetti and guess what the sauce was ? It was our iconic Makhani sauce.

It didn’t take me much time to cook and assemble the plate and after tasting it voila I was impressed by myself ,it was heavenly in taste and it has all the depth of texture.

Presenting my

Spaghetti and Paneer balls in Makhani sauce.

Making of Paneer Balls


1Cup Paneer- Crumbled

1/2 cup potato Boiled and grated

2 teaspoon-grated beet root.(optional)

1 teaspoon -Ciliantro chopped finely.

1 teasoon -grated ginger

1/2 teaspoon-green chili chopped

1/2 teaspoon-garam masala.

1/2 teaspoon -salt or according to taste

Corn starch /flour-1 table spoon +1 table spoon.

Oil for frying.

Mix everything together. Except for 1 table spoon of corn flour.

Make round balls of same size . Size depends on how big or small you like.

In a plate drop 1 table spoon cornflour and roll all the paneer balls in that so that coating is even.

Fry on medium slow flame till they are crispy and reddish brown.

Keep them aside.

Making of Makhani sauce.

We will make the makhani sauce but will not add any sweetner like sugar or honey to it . It will be a creamy sauce with a little hint of spice.


2 big red tomatoes

1 big white onion.

2 table spoon tomato paste

1 table spoon ginger -Garlic paste.-

Fenugreek seeds/methi seeds-1 teaspoon

2 -Cinnamon sticks.

2- Green cardamom.

2 -cloves.

1 table spoon -oil

1 tablespoon -butter.

Kahmiri chilli powder-1 teaspoon.

1 table spoon =kasoori methi.


Take a saucepan .

Fill it with water and add both the tomatoes and onion to it.

Let it come to a boil.

Boil it for 7-8 minutes.

Remove it from water and let it cool.

Make a puree out of it.

Keep it aside.

Take a big pan .

Add oil and butter.

Add fenugreek seeds and let it sizzle.

Add all the whole spices to it.

Add ginger garlic paste and fry it for 1 minute.

Add tomato onion puree to it.

Saute for 2 -3 minutes.

Add salt .

Let it simmer for atleast 7-8 minutes.

Swich off the gas.

Strain it with a big stariner.

Again take a pan .

Add all the strained puree.

Add chilli powder and kasoori methi.

Let it simmer for 5-6 minute again your makhani sauce is ready.

Consistency of your sauce shouldnt be too thicj=kor too thin.


Boil Spaghetti in salt water.

strain it when its aldente.

Take a deep plate or bowl .

Pour sauce on top of the spaghetti and place paneer balls on top of it.

Garnish with ciliantro ,fresh thinly sliced gren/red chilis .

Have a wonderful time with your friends and family.

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