Heat 2 tbsp. oil in a pan and fry the parwal till light golden in colour. Drain and keep aside.
Heat remaining oil & temper with bay leaves, dry red chilies, cumin seeds, cinnamon, cardamoms and cloves. Saute for a few seconds.
Add the onion and fry on a medium flame till light brown.
Add ginger-garlic paste & all the dry spices. Fry well till the oil separates.
Now add the yoghurt and stir fry till dry.
Add the fried parwals and green chilies.
Mix well and add 1 & 1/2 cup water. Cook, covered on a low flame till the parwals are cooked and the gravy turns slightly thick.
Add garam masala powder and ghee. Give it a stir and switch off the flame.
Garnish with coriander leaves and green chilies. Serve with plain steamed rice, pulao, jeera rice, parathas or chapatis.
