Step-by-Step Instructions

1. 1.Sauté Aromatics

   Heat oil in a pressure cooker. Add bay leaf and let it sizzle for a few seconds. Then, add the finely chopped onions and sauté until they turn translucent and lightly golden brown, which should take about 5 minutes.

2. 2.Add Ginger-Garlic Paste

   Add the ginger and garlic paste to the sautéed onions. Cook for about 2 minutes until the raw smell disappears and the paste becomes fragrant.

3. 3.Brown the Mutton Keema

   Add the mutton keema to the cooker. Cook, stirring frequently, for about 7-8 minutes until the keema changes color from pink to brown and all its moisture has evaporated.

4. 4.Add Dry Spices

   Once the keema is browned, add salt, kasuri methi, and meat masala. Mix all the ingredients thoroughly and cook for another 2-3 minutes, allowing the spices to toast with the keema.

5. 5.Cook with Tomato Puree

   Pour in the tomato puree. Mix well and continue to cook on medium heat for about 8-10 minutes, stirring occasionally, until the oil starts to separate from the keema mixture.

6. 6.Pressure Cook

   Add garam masala and water to the keema. Stir everything together. Close the lid of the pressure cooker and cook for 2-3 whistles, or approximately 10-15 minutes on medium heat after the pressure has built up.

7. 7.Finish and Garnish

   Once the pressure is released, open the cooker. If desired, transfer the keema to an open pan and simmer for a few more minutes to achieve your preferred consistency. Garnish generously with fresh coriander leaves before serving.