In a pan add muttun and ginger garlic finely chopped with 1/4 cup oil. Stir and cook on medium heat for 5 minutes. if you feel it's burning add 1/8 cup water and continue stiring it. this is an important step because we want to finish all smell of muttun.

Now add water 1 glass.
Cook it with lid until muttun is 80% done or cook it for 1 hour 15 minutes.

After 1 hour 15 minutes. Stir the Muttun until all juices evaporate, then add tomato puree 4 tbsp. stir and cook for 1 minute.
please try to use tomato puree not any other form of tomato paste, because in this curry tomato puree will give the right perfect taste.

Dry roast 1-1/2 tbsp cumin seeds and 1-1/2 tbsp coriander seeds. grind them but not very fine.

Now add this in balti ghost with 1/2 tbsp red chilli flakes,stir for 1 minute. then add 1/2 cup of water and on low heat cook it again with lid for 15-20 minutes. be careful not to burn the curry, if you feel it's burning add 1/4 cup more water. then cook it.

After 15 minutes add 1/2 cup cream,salt 1 tsp, 1 green chilli, 1/2 tsp crushed black pepper, and 1/2 tsp garam masala. Mix and cook on low heat for 5-10 minutes.

Balti Ghost is ready. Garnish it with lot of fresh julian cut ginger and fresh chopped coriander leaves. Serve it hot with steamed rice/roti/ paratha as you like. Enjoy 😊.