1 tsp. whole garam masala (cardamom, cinnamon, cloves, star anise, javitri)
2 tbsp. oil
1 tsp. ghee
1 tap. coriander leaves, chopped
Pressure cook the dal, spinach and mutton with 2 cups water for 20-25 minutes on low heat after the first whistle.
Heat oil and temper with bay leaves and the whole garam masala. After they stop spluttering, add the onions and saute till light brown.
Add the ginger-garlic paste, coriander-cumin powder, red chili powder and turmeric powder mixed with a little water. Saute till the oil separates.
Add the tomatoes and continue to saute till well mashed up. Add the boiled mutton-dal-palak mix and salt. Simmer for 3-4 minutes on low heat. Then add the garam masala powder and ghee and continue to simmer for 1 minute more. Serve, garnished with coriander leaves.