Heat a pan to medium flame, add ghee to it, once hot, add the whole Garam Masala mentioned under “to grind”- Cloves, Cinnamon, Cardamom (Green and black), star anise.

Add cashews, almonds or pistachios, green chillies allow the flavours to infuse for 3 minutes.

Add in onions, melon seeds, ginger garlic paste, little salt, and tomatoes and cook until the onions and tomatoes are softened. But ensure its not browned.

Cool it and transfer to a blender (Remove the black cardamom pod) and blend to a smooth paste.

Clean the same pan, add oil to it, once hot add bay lead, half of red chilli powder mentioned and let it mix in the hot oil for a few seconds and get aromatic.

Quickly add in the onion and tomato puree and mix it in.

Mean while, beat yoghurt, red chilli powder (The remaining qty), coriander powder, turmeric powder and add it to the pan.

Add salt, hand crushed Kasoori Methi, honey and water and mix it well.

Bring it to a gentle simmer for 10 minutes. Add milk and fresh cream and simmer for another 10 minutes.

Check for salt and sweetness, and consistency adjust if needed.

Serve hot with rice or Roti.