Chhese Blast In Rich Tomato Gravy

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Chhese Blast In Rich Tomato Gravy


Cooking Time

Preparation Time :20 Min

Cook Time : 40 Min

Total Time : 1 Hr 0 Min


Serves : 4
  • For cheese blast- boiled potato 4-5

  • Cheese cube 2-3

  • Black pepper powder 1/2tsp

  • Chilli flakes 1/2tsp

  • Arrarot 3-5tbsp

  • Spinach puree 1sp (for green colour)

  • Beetroot puree 1/2sp (for red colour)

  • Oil 150ml.( For frying)

  • Salt 1/2sp.

  • For gravy- 4-5tomato (large size)

  • Whole spice 1/2sp.( Clove,green cardamom, black cardamom,mace,peppercorn)

  • Ginger 1/2"

  • Garlic 6-8

  • Green chilli 2

  • Butter 2sp.

  • Refing oil 2-4oil

  • Beetroot grated 1-2 sp

  • Cashewnut 10-12

  • Milk 2-3tbsp

  • Ginger garlic paste 1 sp

  • Fresh cream 1/4cup

  • Kashmiri mirch 1/2sp.

  • Salt 1 tsp

  • Kasoori methi 1sp.

  • Green cardamom powder 1/4sp.

  • Nutmeg powder 1 pinch


  • 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.