Take a cooker, heat 1 cup vegitable oil and sauté chopped onions till it turns to light golden brown.

Add garlic paste and sauté for a minute.

Add mutton into it and fry for 4-5 minutes or till mutton changes colour.

Add tomato and ginger paste together and mix well.

Now add all dry spices (salt, chilli, haldi and dhaniya) and fry till oil separate the corners

Add 1 ½ cup water and mix well and cover the cooker lid. Let it cook for 3-4 whistles, now open when pressure releases itself.

Now increase flame to high and cook until oil starts to separates and the masala becomes dry.

Add kasuri methi, garam masala, coriander leaves and cover the lid for 1-2 minutes.

Transfer it to a serving dish and garnish with coriander leaves, now serve hot with chapatti, khamiri naan or butter naan.