Heat oil and crackle whole spices i.e. black cardamom, cinnamon, bay leaf & cloves in a pressure cooker. Season the oil with these till it gets aromatic.
Add and fry onion puree for around 9 minutes or till the onions leave oil.
Add ginger-garlic paste and fry for 5 minutes or till their raw smell goes away.
Add tomato puree, half of the curds & a paste made with powdered masalas (red chilli, turmeric, coriander and black pepper powder & a little water) and fry till the masala is ready and oil separates from it.
Add the mutton and fry with this masala for about 12-15 minutes turning every two minutes or so. Add the salt here to seal the juices of mutton within.
Add a cup of water to remaining half of the curds and add to the cooking mutton. Cover the pressure cooker with the lid and wait for 4 whistles. This should take about 10 minutes or so.
Once the pressure releases by itself, add 0.5 cups of warm water, garam masala and ghee. Put the lid back on and give it another two whistles.
Remove from fire and let the pressure release by itself.
Serve Dahi Tamater ka Gosht hot with aromatic basmati rice or freshly made rotis.