Prepare the Meat: Rinse the goat meat thoroughly under cold water. Pat dry and set aside.

Sauté Aromatics: Heat oil in a large pot or pressure cooker. Add chopped onions and sauté until golden brown.

Add the Base Flavors: Stir in the ginger-garlic paste and cook until fragrant. Then, add tomatoes and green chilies. Cook until the tomatoes soften and release oil.

Spice it Up: Add turmeric, red chili powder, coriander powder, and cumin powder. Mix well, letting the spices bloom.

Cook the Meat: Add the goat meat to the pot, stirring to coat with the spice mixture. Cook for 5-7 minutes to seal in the flavors.

Simmer with Water: Pour in 1 cup of water, cover, and cook on low heat until the meat is tender. Alternatively, use a pressure cooker for faster cooking (4-5 whistles).

Incorporate Gongura Leaves: Once the meat is cooked, add the chopped gongura leaves. Simmer for 10-15 minutes until the leaves are soft and fully blended into the curry.

Finish with Garam Masala: Stir in garam masala and adjust salt to taste. Let it simmer for an additional 2 minutes.

Serve and Garnish: Remove from heat and garnish with fresh cilantro leaves. Serve hot with steamed rice or naan.