Roast the tomatoes on the flame like you would do for brinjal for bharta; remove the skin and puree.
In a kadhai, add ghee. When the ghee is slightly hot, add the whole spices. When the pepper splutters, add the ginger and garlic and sauté till brown. Then add the chilli powder. Once the colour is achieved, reduce the flame.
Now add the tomato puree and cook on medium flame till smooth and no bits are visible. At this point, add the white butter, fresh cream and kasuri methi.
Cook until an aroma is achieved, then add the paneer diamonds and cook for three to four minutes on low flame and finish to serve.
Chef Prasad exploits the meaty and robust quality of aubergines in this striking vegetarian recipe, using the vegetable to wrap up a gently spiced and aromatic quinoa, paneer and crunchy vegetable filling. A perfect mix of textures and flavours, this recipe could easily be multiplied to feed a crowd.
This recipe is perfect for a summertime dinner party. Star anise and fennel seeds are widely available, while chaat masala can be bought from Indian grocery stores and online. This dessert requires overnight freezing so make sure you start it in plenty of time.
