Step-by-Step Instructions

1. 1.Prepare Masala Paste

   Take a mixer grinder and add 2 Tsp whole coriander, 1 Tsp cloves, 1 Tsp cardamom, 1 Tsp cumin, 1 inch ginger, 4 garlic cloves, 2 Tsp poppyseeds, and 1 cinnamon stick. Add 1/4 cup of water (or as needed) and blend to a fine, smooth paste. Set aside.

2. 2.Sauté Aromatics

   Heat 4 Tbsp of oil in a pressure cooker pan. Once hot, add 1 bay leaf, 4-5 cloves, and 1 cardamom. Sauté for about 10 seconds until fragrant. Add 2 medium diced onions and 1 Tsp of salt (or to taste). Mix well. Add a few sprigs of curry leaves and continue to sauté the onions for 7-8 minutes until they are translucent and lightly browned.

3. 3.Cook Mutton Keema

   Add 500 gms of mutton keema to the sautéed onions. Mix well and sauté on high flame for 5 minutes until the keema releases its water and changes color. After 5 minutes, add 1 Tbsp of the prepared masala paste. Mix thoroughly and cook for 2 minutes.

4. 4.Add Tomatoes and Dry Spices

   Add 1 small diced tomato to the keema mixture. Mix well and cook for another 2 minutes. Now, add 1/4 Tsp turmeric, 1 Tsp coriander powder, and 1 Tsp red chili powder. Mix all the spices thoroughly with the keema and cook for 4 minutes until the oil starts to separate from the mixture.

5. 5.Pressure Cook with Chana Dal

   Add 1/2 cup of chana dal (which has been soaked for 15 minutes) to the keema. Mix well. Pour in 1/2 cup of water. Close the pressure cooker lid and cook for 3 whistles. Allow the pressure to release naturally before opening the lid.

6. 6.Final Simmer and Garnish

   Once the pressure is released and the lid is opened, stir the keema chana dal. Cook for 5 minutes on medium heat. Add a few sliced green chilies and continue to cook until the gravy thickens to your desired consistency. Finally, garnish with chopped coriander and serve hot with rice or roti.