Heat ½ cup of cooking oil in a pressure cooker on a medium flame. When it is hot, add 2 pieces of bay leaves, 1 tsp of cumin seeds, and 1 piece of cinnamon stick (inch size) in it. When it stops crackling, add one large onion to it, finely sliced. Stir and cook it until the onions turn translucent.

Now, when the onions start to turn brown at the edges, take 500 grams of minced mutton, wash and strain them nicely and add to the fried onions. Mix them nicely and stir continuously until the raw smell of the minced mutton is gone and it turns to slightly off-white in color.

At this stage, turn the flame of the gas stove to low and add 1 tbsp of ginger-garlic paste, 1 tsp of salt, 1 tsp of garam masala powder, 1 tsp of cumin powder, 1 tsp of coriander powder, and ⅓ tsp of turmeric powder. Follow it with 1 tsp of red chili powder, 1 tsp of Kashmiri red chili powder, and 1 tsp of crushed coriander seeds as well. Mix them all nicely with the mutton. Stir continuously to fry them all nicely on a medium to high flame for about 4 to 5 minutes. (Pro tip: Do not add Kashmiri red chili powder if you do not want a vibrant red color of the dish. After adding the powdered spices, add a little bit of water to prevent the masala from burning).

Now, add 3 pieces of tomatoes (medium size, finely chopped) to it. Mix well. Cover and let it cook for 6 to 7 minutes on a low flame so that the tomatoes turn soft and mushy. Remove the cover now and cook the meat further for about 5 to 6 minutes more on a medium to high flame, this time without the cover.

While the mutton is cooking, heat 2 tbsp of cooking oil in a separate pan, and, when the oil is hot, put in 2 pieces potatoes (medium size, washed, peeled, cut into small pieces) in it. Stir and fry them on a medium flame until the pieces start developing a nice golden crust on the surface. (Pro tip: Do not fry the potatoes too much so that it becomes too soft. If you do that, then the potatoes will melt once you put them in the pressure cooker and cook with the mutton).

Now, when the mutton is cooked nicely and the oil has started to separate, add the fried pieces of potatoes to it. Mix them nicely and then add a cup of water to it and mix everything nicely. (Pro tip: For additional taste, you may add fresh or frozen green peas at this stage).

Now, cover the lid of the pressure cooker and let it cook on a high flame for only 1 whistle. After 1 whistle, turn the flame to low and cook for another 1 to 2 minutes. Then, switch off the gas, let the pressure release completely, and open the lid. Stir the mutton keema and switch on the gas stove again and let it cook for another couple of minutes or so. Add salt and hot water at this stage according to your preference. (Pro tip: Do not pressure cook the mutton for a long time at this stage because the keema is already 80% cooked and will melt very quickly).

Add 1 tsp of Kasuri Methi to the mutton keema curry. Mix it nicely and let it cook for another two minutes on a low flame.

Check the consistency of the curry. If you are satisfied with it, add a few finely chopped coriander leaves and a few green chilies to it to enhance its taste further and mix them nicely with the keema curry. Transfer it to a serving bowl.

Your tasty and spicy mutton keema curry is now finally ready. You may garnish it with a few more chopped coriander leaves and slit green chilies and serve it hot with roti or steamed rice.