Cut paneer into cubes. Chop spring onions, coriander leaves, green chillies and garlic into small pieces. Heat two tbsp of oil or butter in a pan and fry the paneer till golden in color. Remove and keep aside. Cook the spagheti in boiling salted water till tender, add a tsp of oil to prevent the spagheti from sticking. Remove from fire, drain and keep aside. Heat two tbsp of oil or butter in a pan add the spagheti and quarter tsp of salt, and the coriander leaves. Fry till the spagheti is well-coated with the butter and the coriander leaves. Keep aside.
Heat the remaining oil or butte, add the ajwain when it splutters add spring onions, garlic and green chillies, saute for a while, add chilli powder, remaining 1/2 tsp of salt and flour, fry a minute, put in tomato sauce and a cup of water. Simmer for a while mix in the fried paneer pieces and cook till thick.
To assemble put the spagheti in an attractiveserving plate, pour sauce over it and sprinkle cheese on top. Serve piping hot.
Serves 6