Fry K&N's Chapli Kabab as per instructions on pack.
Transfer kababs onto a plate and reserve oil in pan.
Deglaze the same pan with Italian tomato sauce and scrape up any browned bits from the bottom of the pan.
Return the kababs back into the pan with sauce and let it simmer for a minute.
Now transfer the kababs to an oven proof dish and sprinkle with cheddar cheese.
Bake in preheated oven for 7-10 minutes at 150-180°C or until cheese melts.
Sprinkle fresh coriander and mint leaves before serving.
Make a small cut at the bottom of each tomato skin and place them in boiling water.
Blanch them for few minutes and remove. Put in ice water.
Once cool, remove and transfer them to a cutting board and peel off the skin.
Cut the tomatoes in halves, not through the stems but horizontally and remove the seeds.
Crush the tomatoes, while retaining the juice.
Remove the basil leaves off the stalks, wash and dry them.
Heat vegetable oil in a frying pan and add the chopped garlic. Sauté until golden brown.
Add the onions and cook until soft. Add crushed tomatoes (paste, puree, juice) and half of the basil leaves. Add salt to taste.
Add sugar, ketchup and rest of the basil leaves and cook for another 25 to 30 minutes on medium heat until the sauce becomes thick and darkens in colour.
It is recommended to make it with the given yield. It can also be stored in the refrigerator.