Clean meat pieces and let them dry by keeping on wider plate.
Mix and rub the marinade ingredients with mutton pieces nicely and keep covered.
Rest for 1 hour at least. Rub salt and turmeric on chopped potatoes.
Heat ghee in the kadhai. Add chopped onion and bay left. Sauté on low heat till translucent.
Add the tomato puree, cumin and coriander powder, Kashmiri red chilli powder. Saute mixing all masala till the oil separate.
Then add the marinade mutton and cook for 10 minutes, intermittently, on low to medium heat.
Add 2 cups of hot water to kadhai and mix well. Then transfer the contents of kadhi to pressure cooker.
Pressure cook mutton and potatoes, on high heat for first whistle, then slow down the flame, cook for 7 to 10 minutes.
When the pressure cooker, cool naturally, add the garam masala, mix well and keep covered.
Serve hot with roti and rice.
Thanks
