Step-by-Step Instructions

1. 1.Prepare Onion-Garlic-Spice Paste

   Add the sliced onions, garlic cloves, 7-8 cloves, 4 black cardamoms, 15-20 black peppercorns, and 1 teaspoon of cumin seeds into a mixer grinder jar. Blend until a fine paste is formed.

2. 2.Prepare Tomato-Ginger Paste

   In a separate smaller mixer grinder jar, add the quartered tomatoes and the 0.5-inch piece of ginger. Blend until a smooth paste is formed.

3. 3.Gather Dry Spices

   On a plate, combine 1.5 teaspoons of red chili powder, 1 teaspoon of coriander powder, 0.25 teaspoon of turmeric powder, and 0.5 teaspoon of garam masala. Keep aside.

4. 4.Sauté Initial Spices

   Heat approximately 0.5 cup (120 ml) of cooking oil in a pressure cooker. Once the oil is hot, add 5-6 green cardamom pods and let them sizzle for a few seconds.

5. 5.Cook Onion-Garlic-Spice Paste

   Add the prepared onion-garlic-spice paste from Step 1 to the hot oil. Sauté the paste on medium-low heat, stirring continuously, until the paste turns golden brown and the oil separates from the masala (approx. 10-15 minutes).

6. 6.Add Mutton and Salt

   Add the 1 kg of mutton pieces to the sautéed paste. Also, add salt to taste (approx. 1.5 teaspoons). Mix everything thoroughly, ensuring the mutton is well coated with the masala. Cover the cooker and cook on low flame for 4-5 minutes, allowing the mutton to release its water and the oil to separate.

7. 7.Add Remaining Spices and Tomato Paste

   After the mutton has released water and oil has separated, uncover the cooker. Add the dry spices (red chili powder, coriander powder, turmeric powder, garam masala) from Step 3 and the tomato-ginger paste from Step 2. Mix well.

8. 8.Bhunai (Sautéing) the Masala

   Continue to sauté the mutton with all the added spices and tomato paste on low heat. Cover the cooker again and cook for about 10 minutes, stirring occasionally, until the masala is well-cooked and the oil separates completely, indicating proper 'bhunai'.

9. 9.Pressure Cook the Mutton

   Once the masala is perfectly cooked and oil has separated, add 1 glass (approx. 200-250 ml) of water to the cooker. Stir well. Close the pressure cooker lid and cook for 5-6 whistles on medium heat. After the whistles, turn off the heat and let the pressure release naturally before opening the lid.

10. 10.Garnish and Serve

    Once the pressure has released and the cooker is opened, check if the mutton is tender. Garnish with freshly chopped coriander leaves. Serve hot with rice, roti, or naan.