Marinate the mutton with curd,1/3 tsp of salt for 2-3 hours.
Take a pan and brown the sliced onion and make a fine paste with the help of some water and keep aside.
Make a slightly coarse paste out of ginger, garlic, tomato, green chili. Keep aside it too.
Now take a pan and heat 4 tbsp oil. Now sauté chopped onion till it gets golden brown and add the ginger paste cook it till the raw flavor gone. Now add all the ground masalas along with 1/4 tsp of salt, sugar and 1/2 cup of water cook it till it releases oil. Then, add the marinated mutton into it and cook it for another 20-30 minutes without any water. Stir it occasionally and don’t allow it to catch the bottom. Now shift it in a pressure cooker add 2 cups of water mix it. Lock it and cook it on a medium flame till the cooker gives 1-2 whistles(or depending mutton cooked or not).
After the cooker releases all steam open it add kasoori methi and adjust the seasoning. Cook it for another 5 minutes without the lid (If there is some extra water remaining dry it out. It must have a thick gravy).
Now plate it on a serving dish sprinkle some coriander leaves and serve with Indian breads.