Firstly boil the potato n peel n mash it.
Now add salt, black pepper powder n arrarot in it mix well now divide the mixture in 3 part.
Now 1 part is without colour 2nd part add spinach puree mix it and 3 part add beet puree n mix it keep aside.
Now take cheese cube cut in 4 pieces and sprinkle some black pepper n chilli flake.
Now take potato mixture n make small size balls and put the cheese in center n make balls again prepare all colours balls separately. keep the balls in fridge.
Now we prepare the gravy. So roughly chop the tomatoes put the pan on flame add 2 sp butter add whole spice n crackle it.
Now add garlic ,chilli , ginger saute now add chop tomatoes n grated beetroot( I'm using beetroot only just natural red colour in gravy) cook few minutes n cover it with lid after 5-8 min switch off the flame and remove the tomato skin with ur pinch.
Now grind cashewnut with few milk n make fine paste.
Now cool tomato mixture grind n make fine puree.
Now put the pan on flame add little oil butter add ginger garlic paste saute 2 min. add kashmiri mirch now add tomato puree cook 5-10 min on medium flame.
Now add cashewnut paste cook 2-4min now add fresh cream cook until gravy left the oil add salt .
Now gravy left the oil addb1/2 cup water for gravy n cook the gravy other side we fry the balls.
So put the wok on flame add oil now lightly roll the balls in arrarot n fry on medium high flame fry all the balls.
Now lastly add kasoori methi in gravy mix well now add 1/4 tsp grern cardamom powder n pinch of nutmeg powder switch off the flame.
Now put gravy on serving plate cut balls in center put in gravy garnish with cream enjoy ur cheesey balls in curry.