In a pressure cooker, pour oil and heat it over medium flame.
Once it heats up, add bay leaves, green cardamoms, black cardamom, cloves, cinnamon stick and cumin seeds. Cook them for a few seconds until the cumin splutters and all the spices are fragrant.
Then add the chopped onions and cook them for a few minutes.
After the onions turn golden brown in colour, add ginger and garlic paste. Mix well and cook until the raw smell goes away.
Add the minced mutton to the cooker. Add chopped green chillies. Combine everything together. Cook for 2-3 minutes. At this point, the mutton will release a little water.
Add turmeric powder, red chilli powder, 1 tsp garam masala, sugar and salt. Give everything a good mix. Cook for 3-4 minutes. All the water in the keema should evaporate.
Pour tomato puree. Mix well and cook until oil separates from the keema masala.
Pour water and give it a mix. Secure the lid and cook over medium flame.
After the first whistle, lower the flame. After the second whistle, turn the flame off.
Let it sit undisturbed for a couple of minutes. Then release the pressure carefully. And open the lid.
Note: Here the pressure cooking time depends upon the quality of the mutton. If it's good then it will be fully cooked after 2 whistles or else you will have to cook for a few more minutes.
Again turn the flame on. Cook the keema masala over medium flame for a few minutes until it thickens. Add 1.5 tsp garam masala powder and fresh coriander leaves. Mix well. Turn the flame off. Keep it aside.