In the mixer grinder make a paste of the tomato, garlic, Salt, green chillies, jeera and ginger. Grind the onion coarsely in the mixer (do it separately).

Marinate the meat with the above mix for half and hour - overnight (per your liking).

Heat Mustard oil in the pressure cooker and fry the potatoes on high flame till golden brown and keep separately.

Add all the spices (clove, cinnamon, cardamon), tejpatta and dry red chilli to the oil now and saute till they release flavour.

Add the marinated meat and salt to the cooker and let it cook slowly till it releases it's juices and the masala releases oil. Let it cook till the masala is just about to dry.

Add the fried potatoes and adequate water to cover the meat and put the lid of the pressure cooker.

Cook for 4 whistles. Reduce flame to sim after the first whistle.

Open the cooker only when it has completely released the steam on it's own. Ready to serve. You may garnish with coriander leaves.