Kadhai Gosht is basically cooked and served in a wok called kadhai, but to speed up the process I usually cook in the pressure cooker, really I don't have the patience to cook otherwise. However, I have mentioned the time required while using both the methods of cooking in the recipe below.

Kadhai Gosht is a Mughal dish popular in North India. It uses a special blend of dry roasted spices called the kadhai masala. It's an easy to prepare dish and you can make and store the kadhai masala in advance for instant use thus saving on time. You can make this recipe from dry to semi gravy type and I have opted for the later. It is also the dhaba style Kadhai Gosht



Ingredients: 
Mutton - 1/2 kg
Onion - 2 large size, finely sliced
Tomatoes - 1 medium, chopped
Ginger garlic paste - 1 tbsp
Yoghurt - 1/2 cup, whisked
Red chilli powder - 1 tsp
Green chillies - 1-2
Dried fenugreek leaves - 2 tsp
Salt - to taste
Coriander leaves - for garnishing
Oil

For kadhai masala
Dry roast these and crush it coarsely
Dried red chillies - 3 - 4
Black pepper - 4-5
Coriander seeds - 2 tsp
Cumin seeds -  1 tsp


Method:
Heat oil in a kadhai or pressure cooker and saute the mutton on high heat till it changes color

Add ginger garlic paste and saute for few more minutes

Add onions, tomatoes and salt. Give a mix. Pressure cook till meat is tender or slow cook in the kadhai for around 40 minutes

Once the pressure is released remove the lid. Add yoghurt, kadhai masala, red chilli powder, green chilli and dried fenugreek leaves. Cook till oil separates and a thick gravy is formed.

Garnish with coriander leaves and serve with tandoori roti / naan / paratha / rice