Method
  1. On a medium flame, heat 3 tbsp oil/ghee in a pan. Add the sliced onions and cook until the onions turn golden brown. Remove from flame and with a slotted spoon remove the fried onions and place on a kitchen paper napkin.
  2. Add the mutton pieces; stir fry for a couple of min on all sides. Remove from flame and with a slotted spoon remove the fried onions and place on a kitchen paper napkin.
  3. In a pressure cooker, add the sliced and browned onions and the mutton pieces, salt and cook until done.
  4. Now add the remaining 1 tbsp oil/ghee to the same pan and on a low flame, add the grated onion and stir fry for a couple of min until golden brown.
  5. At this point add the 1 tbsp ginger garlic paste and stir fry for another few seconds or until the paste starts sticking to the pan.
  6. Next add the curds and the Shan-E-Delhi's Nahari Masala powder mixed with 1/2 a glass of water, salt, and cook on a low flame for 10 min or until the oil floats on top and the gravy is thick.
  7. Now add the cooked meat to this gravy and the besan powder mixed with 1⁄4 cup of water, and cook on low flame, stirring every now and then until the gravy is thick or done to the desired consistency.
  8. Garnish with chopped coriander leaves and sliced green chilies
Serving Suggestion

Serve hot with the nan and kulchas.