Marinate The Meat

• Rinse the meat well with water and drain well. Add it to a large bowl.
• Add yogurt, ginger garlic paste, garam masala powder, lime juice, salt, and fried onion to the bowl and mix well to coat the pieces with the marinade.
• Cover the bowl and refrigerate for 2-3 hours. The yogurt and lime juice work on the meat fibers during this time, which is why the meat comes out tender rather than tough later, even with a relatively short simmer.

Make The Green Paste

• Clean and wash spinach, fenugreek leaves, and cilantro thoroughly under running water.
If radish greens and mustard greens (mooli ke patte, sarson ka saag) are available, then also add ½ cup of each for a pungent, wintery taste.
• Heat 5-6 cups of water in a large pot over high heat.
• When the water comes to a boil, add sugar to it.
• Add the washed greens and chilies to the pot and cook for 2 minutes.
• Remove the pot from the heat. Drain the water, then run the greens under cold water immediately. This stops the cooking and keeps the color bright, rather than turning the greens an army-green shade. Drain nicely. Transfer the blanched greens to a blender.
• Blend until smooth. Add a little water while blending the greens, if needed. Set the paste aside.

Make The Curry

In A Stovetop Pressure Cooker

• Heat mustard oil in a pressure cooker over medium-high heat.
• Once the oil is hot, add cloves, black peppercorns, black cardamoms, and cinnamon and fry for 20 seconds.
• Add onions and cook until they turn golden brown, stirring frequently (10-12 minutes). Don’t rush this stage, since the onion’s color does most of the flavor-building in this curry.
• Add the marinated meat along with the marinade and saute for 3-4 minutes.
• Now add pureed tomatoes and cook for another minute, stirring occasionally.
• Add coriander powder, turmeric powder, chili powder, and cumin powder and mix well.
• Add ¼ cup of water and cook for 2-3 minutes.
• Now add 1 cup of water and close the lid of the cooker.
• Pressure cook for 1 whistle on high heat.
• Reduce the heat to low and cook for 25 minutes.
• Remove the cooker from the heat and let the pressure release naturally.
• Open the lid.
• Add the green paste and dill leaves and cook again for 3-4 minutes over medium heat.
• Add ghee and mix well.
• Remove the cooker from heat.

In An Instant Pot

• Press SAUTE and follow the same steps above through adding the water and closing the lid. Set the valve to sealing, cancel sauté mode, then select PRESSURE COOK on high for 25 minutes. Let the pressure release naturally for 10 minutes, then manually release the remaining pressure and open the lid. Press SAUTE again, stir in the green paste and dill, and cook for 3–4 minutes. Add the ghee, mix well, and cancel.

Tempering (Optional)

• Heat ghee in a pan over medium-high heat.
• Once the ghee is hot, add cumin seeds, red chilies, and ginger and let them crackle for 6-8 seconds.
• Pour the tempering over the curry and mix well.
You can save some tempering to garnish the curry.
• Check for salt and add more if needed.
• Transfer the curry to the serving bowl and garnish with fried onions. Serve hot!