Peel parwals, make a slit in between parwal. Scoop out flesh with the help of a knife. Keep aside.

Heat oil in a pan, add chopped onion. Fry till golden. Add keema and other spices.Stir.Add 2 cups water.,Add salt, cover and cook on low flame for 10 minutes.

Dry water if any,stir well and keep aside.

Let keema cool for 5 minutes.Stupp 1 teaspoon in each parwal.Tie the parwal with the help of thread.

Now mix onion paste,turmeric,coriander,and chilli powders in a bowl.Heat gjee in a pan.Shallow fry onion till light brown.Take out.

Add onion paste in the remaining ghee, stir and cook for 2 minutes on medium flame. Add tomato puree and cashew powder. Add 1 cup water and salt cover and cook on medium flame for 3-4 minutes.

For serving dish out gravy in a serving dish, add remaining keema over gravy then put stuffed parwal over it. Serve with naan/roti or rice.