Bengali grub, boutique style

Ingredients :
Mutton pieces: 600 gms
Potato (peeled): 200gms
Sliced Onion: 500gms
Tomato Puree: 300 ml
Ginger paste: 50 gms
Garlic paste: 10 gms
Salt: 10gms
Zeera powder: 10 gms
Mustard oil: 150 ml
Tezpatta: 5 gms
Small elaichi: 5 gms
Dalchini: 3 gms
Clove: 5 gms
Slit green chilli: 5 gms
Red chilli powder: 10 gms
Kashmiri chilli powder: 15gms
Haldi powder: 5 gms 


Method :


Heat mustard oil in a kadhai. Add tezpatta, elaichi, dalchini, clove for tempering.
-Add onion, saute on a slow flame till golden brown.
-Add ginger and garlic paste, saute for a few
minutes.
-Add haldi powder, red chilli powder, Kashmiri chilli powder, zeera powder. Saute till the raw flavour goes.
-Add mutton to this masala, stir continuously (bhunao) till water dries up and the oil comes out.
-Add some more water and cover with a lid and simmer till mutton is semi-soft.
-Add semi-boiled potatoes deep fried in oil and slit green chillies.
-Cook till gravy is semi-thick in consistency, add tomato puree and let it simmer.
-Pour in a bowl and sprinkle garam masala.
-Place one slit green chilli on top for garnish.