Take half cup oil in a pressure cooker. Add bay leaves and elaichi until it pops.

Add onions and fry until mildly brown.

Add ginger garlic paste and cook till oil separates.

Add tomatoes and keep stirring until tomatoes turn to pulp.

Reduce a flame and add green chillies along with chopped garlic. Do not brown garlic.

Add red chilli powder, turmeric, dhanya jeera powder and dhansakh powder and stir till oil separates.

Add the mutton and stir till mutton is coated evenly in masala.

Add the masoor and about 7 big cups of water. Add 3 heaped tsp salt.

Crush Kasturi Methi leaves by rubbing on your palm and discard the twigs.

Shut lid and pressure cook on high flame for 6-7 whistles. Turn stove off and let it sit.

Once the cooker has cooled open lid and add finely chopped coriander and stir. Serve.