Blend fried onion and yogurt keep aside. Heat ghee in a lagan, add black cumin, ginger garlic paste, fry and add mince with salt, cover and cook for 5 mins.
Add all the dry spices. Mix well, cook for 5 mins, add brown onion and yogurt mixture, cover and cook for 15 mins.
Now add grinded paste with ½ cup water, cover and cook till done. Lastly add lemon juice, allspice, chopped greens, saffron soaked in milk, cook for another 2 mins, and serve with parathas.