Add meat, GG paste, salt and water to the IP.
Close lid. Make sure IP is on sealing. Put on HIGH pressure for 9-12 minutes.
Let the pressure release for at least 10 minutes. Separate the meat from the broth. Save the broth.
Heat oil or ghee in a wok. Add meat, spices & Bhunno-fry everything well.
Purée tomatoes or add sliced tomatoes- both work. Add the tomatoes to wok and bhunno-fry well for 2 min, cover 5 min, add broth & cover for 10 min.
Meat and tomatoes should be soft- The meat should’ve been soft from the IP. Try to make as much liquid evaporate as possible.
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