- Mix all the dals, vegetables with half mutton and pressure cook for few minutes.
- Blend all of them to a fine paste with salt, spinach and green chilies.
- Boil the remaining half of the mutton and keep aside.
- Heat oil in a pan, fry fenugreek leaves along with onions, ginger-garlic paste, dhansagh masala powder for 2–3 minutes.
- Then add chopped tomatoes, mutton pieces, dal-vegetable mix and cook for another 10–15 minutes.
- Serve with brown rice or chapathis.