1. Peel and quarter the onions.

2. Make a paste of the ginger and garlic - put equal quantities of both in a small blender along with a few tablespoons of water and blend to a get a smooth puree.

On saute (normal) mode, add oil and whole spices in the instant pot and wait for them to sizzle and change color (1 minute).

Add the ginger-garlic paste and saute (2 minutes).

Add the meat along with onions, yogurt and salt and cook (5 minutes).

Cancel the saute mode, close lid and select the pressure cooking (manual) mode with the vent in sealing position. Set the timer to 15 minutes. Wait 10 minutes before doing a quick pressure release (35 minutes including the time it takes to build pressure).

Cancel the pressure cooking mode, open the cooker and set the instant pot on saute mode again. Cook this soupy mixture on medium heat, stirring every now and then until the liquid dries up, the onions caramelize and the meat acquires a reddish-brown look. At this point, the dopiaza is ready (20-25 minutes).

Heat the oil in a stove-top pressure cooker and put in the whole spices. Sauté for 1 minute.

Add the ginger-garlic paste and sauté for 2 minutes.

Add the mutton, onion, yogurt and salt. Sauté for 5 minutes.

Close the lid of the pressure cooker, turn the heat on high and cook until one whistle.

Turn down the heat and simmer for 12 minutes. Remove from the hot burner hob.

Once all the steam has escaped and the pressure is released, open the lid and cook on high heat till the meat is browned and the water has evaporated. (around 20-25 minutes). Keep stirring the meat in between to avoid burning.