Peel and roughly chop the onion.
Put the coriander seeds and fennel seeds into the tea sieve or a small piece of muslin cloth. Seal them inside properly, so nothing comes out. (If you do not have anything to seal the spices in, simply grind them into a fine powder and then add directly).
Add the meat on the bottom of the cooker (not heated), followed by all the spices (including the sealed coriander and fennel), oil, garlic, onion and salt. Give everything a good mix.
If you're using an instant pot, seal the lid and cook on medium low heat until the meat is almost cooked (about 30 minutes).If you're using a regular pot, add 1 cup of water and cook on medium low heat for about 1 hour or until your meat is 90% cooked. Release the pressure after 30 minutes. Take out the garlic pod and add the potatoes. Squeese the pulp out from the garlic and add it back to the cooker. Cook with open lid on medium high heat for 10-15minutes until all liquid has evaporated. Keep stirring to avoid burning.
For Instant pot: When all liquid has gone and the masala appears to become glossy, add 500ml of water. Seal the lid again and cook on medium low heat until the potatoes are tender (about 2-3 minutes).For regular pot: When all the liquid has evaporated, add a liter of water, cover with a lid and cook until the potatoes are tender (about 10 minutes). Let it rest for about 10 minutes before opening the lid to let the oil appear on the surface. Remove the tea sieve/muslin cloth with spices. Transfer to a serving bowl. Best served with hot chapati or naan.
