1. Heat oil, add whole garam masala.
2. Add chopped onion and fry till brown in colour.
3. Add ginger garlic paste, turmeric pwd, coriander pwd, and Deggi mirch and cook for some time.
4. Add some water to prevent the masala from becoming dry.
5. Wash and cut potato into small pieces.
6. Add mutton into the masala and cook for 20 min.
7. Add potato, yoghurt and tomato paste and cook for another 10 min.
8. Check the seasoning.
9. Add cumin powder, garam masala and kasoori methi.
10. Check the mutton for tenderness.
11. Garnish with chopped coriander leaves.
12. Goes well with steam rice or paratha.

Chef Amit is sous chef at Courtyard by Marriott.