Heat 1 tbsp. oil in a pan and fry the onion to golden in colour. Drain and keep aside to cool. Make a potli with the whole spices. Soak the saffron in the kewra water.
Blend together onion, yoghurt and all the dry spices (except cardamom powder, saffron and salt) into a smooth paste. Keep aside.
Heat remaining oil and fry the mutton till light brown. Now add the onion paste. Cover and cook till the oil separates.
Add 1 cup water, salt & the potli with all the whole spices. Pressure cook for 20-25 minutes on a low flame after the first whistle. When the pressure is released open the lid and discard the potli.
Add the cardamom powder and saffron. Cover & simmer till you get the desired consistency.
Serve with Kashmiri pulao, plain steamed rice, naan or kulcha.
