Grill the aubergines and keep aside.
Heat the oil, sauté cumin seeds, cinnamon, bay leaf, cloves, star anise & clove.
Add half teaspoon ginger garlic paste followed by chopped onions.
Cook onions are translucent and add turmeric powder, coriander powder and chilli powder.
Once the aroma comes out from the spices, add 1/2 cup tomato puree.
Add 10 cashew nuts in the gravy, cook the gravy to full. Cool and blend the gravy.
ring back gravy to fire and cook the chopped vegetables.
Once the vegetables are cooked add 1/4 tsp garam masala and pinch of kasuri methi (dried fenugreek leaves) followed by butter cream and honey.
Cook the grilled aubergines in the gravy and keep aside.
Layer the aubergines with vegetable makhani, top with a slice of Mozzarella cheese and melt with a blow torch.
Your de-constructed, fusioned vegetable makhani lasagne is ready to serve.