Prepare the Makhani Sauce 1. Melt 1 tablespoon of butter on low heat in a medium or large saucepan. 2. Once the butter sizzles slightly, add: • 1 bay leaf • 2 green cardamom pods • 2 cloves • 1 tablespoon minced garlic • 1 tablespoon minced ginger • 1 chopped onion Stir constantly until the mixture is slightly golden. 3. While the onion mixture cooks, whisk together in a bowl: • 1/2 cup yogurt • 1 teaspoon coriander powder • 1/2 teaspoon cumin powder • 1/4 teaspoon turmeric • 1/2 teaspoon paprika • 1/4 teaspoon cayenne powder • 1/2 teaspoon salt 4. Once the onion mixture is golden, add the yogurt mixture and stir until everything is combined and aromatic. Cook until it starts to dry out and turn golden. Add: • 1/4 cup soaked cashews • 1 chopped tomato • 1 tablespoon tomato paste • 1/4 cup vegetable broth Stir on medium heat until the mixture bubbles and the liquid begins to evaporate. 6. When the liquid is almost gone, remove from heat and let it cool for a few minutes. 7. Once cooled, discard the bay leaf and transfer the mixture to a blender. Add: • 1/4 cup vegetable broth or water Blend until super smooth. Note: If it’s too thick to blend, add 1 tablespoon of broth or water at a time until it blends easily. 8. Wipe out the same saucepan to remove any residue. On low heat, melt 2 tablespoons of butter. 9. Strain the blended sauce through a sieve into the pan with melted butter. Add: • 1/4 cup heavy cream • Pinch of sugar (optional, to taste) • Note: Straining ensures a silky smooth sauce. 10. Cook the sauce on low heat, stirring continuously. Adjust salt, sugar, or spices as needed. 11. Once the sauce is thick and seasoned to your liking, set it aside while you prepare the mozzarella. Prepare the Crispy Ciliegine Mozzarella Bites 12. Drain and pat dry a package of ciliegine (small mozzarella balls) with paper towels. Set aside. 13. Set up 3 medium bowls for dredging: • Bowl 1 (seasoned flour): • 1/2 cup all-purpose flour • 1/2 teaspoon roasted coriander powder • 1/2 teaspoon garlic powder • 1/2 teaspoon paprika • 1/4 teaspoon cumin powder • 1/4 teaspoon onion powder • 1/4 teaspoon turmeric • 1/4 teaspoon salt • Freshly ground black pepper, to taste • Bowl 2: 2 eggs, beaten • Bowl 3: 1 cup panko breadcrumbs 14. Dredge the mozzarella bites as follows: • Dip in seasoned flour and shake off excess • Dip in egg wash • Dip again in seasoned flour • Dip again in egg wash • Finally, coat thoroughly in panko breadcrumbs 15. Place dredged mozzarella balls on a tray and freeze for 1 hour. Note: Freezing helps prevent them from bursting while frying. 16. After an hour, heat 2 inches of oil in a medium pot to 350°F (use a deep-fry thermometer). 17. Fry the mozzarella in small batches, flipping occasionally until golden and crispy (about 1½ to 2 minutes). 18. Transfer fried mozzarella to a paper towel-lined plate to drain. To Serve 19. Warm up the Makhani sauce and spoon into a shallow serving bowl or plate. 20. Top with hot crispy Ciliegine bites, a drizzle of heavy cream, and a few chili flakes. 21. Serve immediately and enjoy!