In a large pan, heat the oil and butter over medium heat.

Once hot, add the cumin seeds, cloves and Cinnamon and let them splutter.

Add the onion paste and sauté until it raw smell disappears.

Now Add the ginger-garlic paste and sauté for a couple of minutes until the raw smell disappears.

Add the tomato puree and cook until the oil starts to separate from the mixture.

Now Add turmeric powder, red chili powder, coriander powder, cumin powder, and garam masala. Cook for a few minutes, stirring continuously.

Add water as needed to achieve the desired consistency and let it simmer for a few minutes.

Stir in the cashew paste and cook for a few more minutes.

Crush the kasuri methi between your palms and add it to the pan. Mix well.

Add the boiled chana (chickpeas) to the gravy and mix well.

Bring the curry to a boil, then reduce the heat and let it simmer for 10 minutes.

Garnish with fresh coriander leaves and serve hot with chapati or poori.