In a pressure cooker pan, heat ghee/oil.
Add bay leaf, and rest of the whole spices- cumin seeds, fennel seeds, green cardamom pods, cinnamon stick, cloves, coriander seeds and black pepper pods . Saute for 3-4 minutes.
Add ginger and garlic. Saute well, till the raw aroma of ginger garlic is gone and these start turning golden.
Add chopped onions, and saute well ,till onions start turning translucent and nice colour of light gold.
Add degi mirchi and mix well.
Now add the mutton. Mix well with the onions.
Add 1/2 cup water, and pressure cook mutton for a good 30 minutes on slow heat.
Once it is done, open the cooker and add pureed tomato .Saute it for 4-5 minutes.
Add halved green chillies.
Now add Salt, red chilli powder and rest of the dry ingredients- turmeric powder, mutton curry powder and kasoori methi.
Add 2 cups of water (less or more as per the gravy consistency you want), and again pressure cook on low heat for another 30 minutes.
Once done, open the cooker and check if the mutton is properly cooked. Pull it apart with a fork, if it comes off easily like in the picture , it is done.
Garnish it with ginger Julienne's, slit green chillies and fresh coriander leaves.Serve it hot with Naan, roti , paranthas or rice.