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.
Most of the sweetness comes from the berries, so feel free to play with the amount of sweetened condensed milk so that the sweetness level is to your liking.
This Masterchef India (Season 4) co-judge is a professional food stylist and a television show host with successful food shows, namely, Breakfast Xpress, Snack Attack, Homemade, Thank God It's Friday, Health Bhi Taste Bhi and a travel series, The Great Indian Rasoi.
