Heat oil in a pressure cooker and add ginger garlic paste. Saute well.
Add the ground tomato and onion, and saute for a while.
Add salt, mutton chops and fry for 2-3 minutes. Then add chilli, coriander powder and 2 cups of hot water.
Close and pressure cook for 15 mins till the mutton cooks.
Let cool and open. The simmer uncovered until the gravy thickens.
Add chat masala and garam masala cook till the gravy reduces to a thicker consistency - almost dry.
Sprinkle coriander leaves before serving.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.