Heat ghee and oil in a pan. Add the whole spices and sauté for 2 minutes until fragrant.
Add onion, ginger and garlic. Reduce the heat to medium flame and saute for 7-8 minutes until the onions are softened.
Add the Passata sauce, 1/4 cup water, ground spices - cumin, coriander, fennel, kashmiri chilli powder, paprika and salt. Stir to combine. Cook in medium flame for 2 minutes.
Add the quorn pieces and vegetable stock . Cover and cook for 12 minutes.
Stir in 2 tablespoon of yogurt to the gravy, until well blended. If the yogurt is thick, mix the yogurt with a little water to dilute it. Cover and cook for 2 minutes.
Sprinkle garam masala and ground fennel. Taste for seasoning and add more as needed.
Turn off the flame and transfer to a serving dish.
Garnish with toasted coconut flakes, coriander leaves and sliced red chilli.
Serve with Yellow rice, Naan bread and Cucumber Salad.
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