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Heat ghee (3 tbsp) over medium. Add cinnamon sticks (2) and cook 20-30 seconds. Add grated onions (2 large) with a small pinch of salt and cook 6-8 minutes until softened
Stir in frozen garlic (1) and ginger (1). Cook 2–3 minutes until fully combined
Keep cooking 8-10 minutes until onions are browned and caramelised, adding small splashes of water if needed
Add turmeric (0.5 tbsp), cumin (0.5 tbsp), coriander (0.5 tbsp), curry powder (0.75 tbsp), paprika (0.5 tbsp) and chilli flakes (1 tsp). Cook 5 minutes until fragrant and the oil starts to separate. Splash of water if needed
Stir in butter beans (500–600g) and a large pinch of salt. Cook 2-3 minutes, then add coconut milk (400ml). Bring to a gentle simmer, cover and cook 10 minutes, stirring halfway
Remove lid, add kasuri methi (pinch) and cook 1 minute. Simmer uncovered a few minutes more if you want it thicker, then turn off heat
For the tarka, heat ghee (1 tbsp). Add cumin seeds, mustard seeds and sliced garlic. Cook 1-2 minutes until golden, then add curry leaves for the final 30 seconds
Pour the hot tarka over the curry, stir and finish with fresh coriander