Heat oil and ghee in a pressure cooker.

Add the onions and curry leaves and saute until the onions are lightly brown in colour.

Add the ginger garlic green chilli paste and saute till the raw smell leaves.

Add the tomatoes and salt and cook till the tomatoes are soft and mushy.

Add all the powdered spices and saute for 3 to 4 minutes.

Now add the mutton pieces and the potatoes and fry for 8 to 10 minutes.

Add 2 cups of water and pressure cook until the mutton is cooked well. It usually takes around 4 to 5 whistles. Onions get mashed into the gravy, by this time.

Remove the cooker from heat and let the pressure release.

Add more water if required and cook for some more time.

Coriander Leaves is optional. Add it only if you like the coriander leaves flavour.