Heat oil and 1 tbsp. butter in a pan. Fry the slit parwals till light golden in colour. Drain and keep aside.
Temper the same oil with cinnamon, cardamoms & cloves. Add the
onion and saute till light brown.
Add the ginger-garlic paste and green chilli paste. Give it a stir.
Then add all the dry spices. Mix well.
Add the tomato puree. Mix well and saute till the oil separates.
Then add the yoghurt and keep stirring for a minute.
Add 1/2 cup water & the fried parwals. Cover and simmer for 4-5
minutes or till the parwals turn soft.
When done, add the remaining butter, kasuri methi & coriander leaves.
Serve as a side dish with any form of rice or Indian bread.
