Heat up the kadhai and roast kasuri methi for a minute. Remove in a plate and let it cool down.
In same kadhai, heat up ghee on low flame. Add oil and jeera. Once it crackles, add hing and ginger garlic paste and saute for a minute.
Add tomato puree and salt and mix all well and cook further till oil separates.
Add red chilli powder, dhania jeera powder, garam masala, roasted kasuri methi and chopped fresh green coriander leaves and mix well. Add cooked whole urad dal. Mix well. Add about 2 cups water to adjust the consistency.
Add malai and white butter, mix everything well. Turn the flame to medium and cook for atleast 30 to 40 mins stirring in between. Switch off the flame.
The more you cook, the better the consistency.
Garnish with white butter and serve hot with roti or paratha or tandoori roti or naan along with simple steamed rice.
