MUTTON GRAVY (KARI ANAM)

INGREDIENTS:

mutton pieces - 1/2 kg (washed and kept)
onion - 1 big (sliced)
green chilli - 1 slitted
tomato - 1 medium
potato - 1 big (cut into big cubes)
corriander leaves - handful (chopped finely)
pudina - 6 to 7 leaves (chopped)
yoghurt - 5 tablespoon
ginger garlic paste  3 1/2 tablespoon
coconut milk - 1/2 cup (optional)
chilli powder - 1/2 tablespoon
turmeric powder - 1/2 teaspoon
corriander powder - 1 1/2 tablespoon
oil - 2 tablespoon
salt - to taste

PROCEDURE:
1. Place the pressure cooker in stove and add 2 tablespoon oil into it.When oil is hot,add onion n green chilly and saute for 3 min.
2. Add the corriander, pudina leaves and tomato.Saute for 2 to 3 min.
3. Add chilli powder,turmeric powder and saute for a min to get nice red colour.(since i dont have indian chilli powder to use, my gravy didnt get that mouth watering red colour)
4. Add the mutton pieces and mix nicely.
5. Add ginger garlic paste,yoghurt,coconut milk and mix well.
6. Add corriander powder,potato pieces,salt and mix well. (if u r not using coconut milk,u can add little water if u wish for  little thin gravy).
7. Close the cooker and cook in medium flame for 2 whistle and at this stage(Off the stove,wait for all the steam to goes off ) take the potatoes from the gravy and keep aside.As it get mashed if u cook further.
8. Now keep the gravy for another 3 whistle in medium flame. (Here in Dubai,the mutton takes 5 whistle.you can adjust the whistle count according to your mutton and cooker)
8. Off the stove.wait for all the steam to goes off and open the cooker.Put it in low flame for 8 to min for the gravy to attain the texture and nice red colour.