Cheese Balls and Creamy Cheese Balls Curry

Recipe by
Total Time:
15-30 minutes
Serves:6
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Brinjal Rasavangi, Best Palak Machchi, Easy Tasty Kadai Paneer

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4

Ingredients

  • 1 cup (200 ml) - milk, boiled
  • 50 g - Butter
  • 1 cup (200 g) - all-purpose flour (maida)
  • 2 -cheese cubes, grated
  • 1- egg, beat well
  • 1/2 tsp - Red Chilli powder or 1/2 tsp pepper powder
  • 1/4 tsp - salt
  • 250 ml - oil (to Deep Fried)
  • Tomato sauce for serving
  • For the creamy cheese balls curry:
  • 10- cheese balls
  • Main ingredient
  • 24- Cashew nuts
  • 50 ml (1/4 cup) - water
  • 1/4 cup (50 ml) - soak Cashew nuts in water for 1 hour and make a smooth paste in a mixer (along with water). Keep aside.
  • Other ingredients:
  • 1 tbsp - oil
  • 1- onion, finely chopped
  • 6- Cloves garlic, finely chopped
  • 1/2 - inch piece ginger, very finely chopped
  • 1/2 tsp - Red Chilli powder
  • 1/4 tsp - Turmeric powder
  • 1 tsp - coriander powder
  • 1/4 tsp - Garam Masala powder
  • 3/4 tsp - salt ( or to taste )
  • 100 ml ( 1/2 cup) - extra water
  • 2 tsp - chopped Coriander leaves

How to Make Cheese Balls and Creamy Cheese Balls Curry

  • In a bowl, heat boiled milk and butter together.
  • Add all-purpose flour immediately. Switch off the heat and remove bowl from the gas stove.
  • Add beaten egg and mix well.
  • Add grated cheese, red chilli powder or pepper powder and salt to taste. Mix thoroughly with a tbsp until it forms a soft ball.
  • Divide the cheese mixture into 17 parts and make round balls (each ball weighs 20 g). Avoid keeping cheese balls without frying for too long. Deep Fried within 5 minutes.
  • Heat oil in a pan. Reduce heat to low and Deep Fried cheese balls until golden colour on both the sides (8 - 9 cheese balls at a time). Maintain low to medium heat.
  • Drain out from the oil and place on kitchen towel to absorb extra oil. Serve hot with tomato sauce.
  • For the curry:
  • Dilute red chilli powder, turmeric powder, coriander powder and garam masala powder with 2 tbsp water and keep aside ( spice mix).
  • Heat oil in a pan. Add finely sliced onion and fry till pink colour.
  • Add finely chopped garlic, ginger and fry on a low to medium heat until golden colour and crisp.
  • Add diluted spice mix. Mix it well and fry for 2 minutes or till the raw smell goes and water dries up.
  • Add cashew nut paste and mix it well. Add extra 100 ml ( 1/2 cup) water and salt to taste.
  • Cover with a lid and cook on a low heat for 10 - 12 minutes until the cashew nut mixture slightly thickens.
  • Gently arrange fried cheese balls into the gravy and cook again on a low heat for 5 minutes.
  • Sprinkle chopped coriander leaves.
  • Serve with any Indian breads or pulao varieties of your choice.
  • Recipe Courtesy: Niya's World