Vegetarian Meatballs with Pasta and Cucumber Salad

Instructions

1. 1

   Cook the pasta

   • Bring a large pot of water to a rolling boil. Add 1 tsp of salt for the pasta water.
   • Add the penne pasta and cook according to package directions until al dente.
   • Before draining, reserve about 1/2 cup of the pasta water.
   • Drain the pasta and set it aside.
2. 2

   Prepare the vegetarian meatballs

   • In a mixing bowl, combine the grated paneer, mashed potato, breadcrumbs, 1 tsp ginger-garlic paste, garam masala, 1/2 tsp coriander powder, 1/4 tsp red chili powder, 1/4 tsp salt, and 1 tbsp chopped cilantro.
   • Mix everything well until it forms a firm, workable dough.
   • Divide the mixture into 12-16 equal portions and roll them into smooth, round balls.
3. 3

   Shallow fry the meatballs

   • Heat 3 tbsp of oil in a wide pan or skillet over medium heat.
   • Gently place the meatballs in the pan, ensuring not to overcrowd it. Fry in batches if necessary.
   • Cook for 5-7 minutes, turning them occasionally, until they are golden brown and crisp on all sides.
   • Remove the fried meatballs with a slotted spoon and place them on a plate lined with paper towels.
4. 4

   Make the masala sauce

   • In the same pan (remove excess oil, leaving about 1 tbsp), add the chopped onion and sauté until translucent, about 3-4 minutes.
   • Add the remaining 1 tsp of ginger-garlic paste and cook for another minute until the raw smell disappears.
   • Add the tomato puree, turmeric powder, remaining 1/2 tsp red chili powder, 1 tsp coriander powder, and 1/2 tsp salt.
   • Cook the masala for 5-6 minutes, stirring often, until it thickens and oil begins to separate from the sides.
5. 5

   Simmer and combine

   • Stir in the dried oregano and sugar.
   • Pour in 1 cup of water and bring the sauce to a gentle simmer. If the sauce is too thick, add a little of the reserved pasta water.
   • Carefully add the fried vegetarian meatballs to the sauce. Coat them gently with the gravy.
   • Cover the pan and let it simmer on low heat for 4-5 minutes, allowing the meatballs to absorb the flavors.
6. 6

   Serve

   • Add the cooked pasta to the pan with the sauce and meatballs.
   • Toss gently to coat the pasta evenly with the sauce.
   • Garnish with the remaining 1 tbsp of fresh cilantro.
   • Serve hot in bowls.