The first you need to do is roast all the khada masalas excluding poppy seeds in a pan & grind it in a mixer but make sure not to grind very smoothly.

Heat some oil in a pan & roast the onions until golden brown & grind it into a fine paste.

Grind mint leaves, coriander leaves and green chilles into a fine paste.

Grate the half coconut and grind it into a paste.

Grind poppy seeds & roasted dalchana into a paste.

Make tomato puree.

Take a pressure cooker and heat some oil & first pour rahein tomato puree & sauté for 5 mins.

Next is to add coriander-mint paste & sauté for 5 mins & then add ginger-garlic paste & again give it a mix for 5 mins.

Add coconut paste sauté for 5 mins & atlast put poppy seeds paste & sauté well for 5 mins.

Next is to add all the masalas which goes in the following order turmeric powder, red chilli powder, salt, khada masala powder and sauté until the oil surrounds the mixture.

Add the mutton chunks & mix it well. Add salt as per taste & add 2 glasses of water or pour as much amount of water for the gravy you need.

Close the lid of the cooker & let it cook for 3-4 whistles.

You are done with the curry. All you need to do is garnish it with coriander leaves & serve it hot with rotis, naan,rice,etc.