Warm the ghee in a heavy-bottomed pan over medium-high heat. Then, add cumin seeds and green chilies. Cook until they begin sputtering.
Add ginger and garlic, and cook for another couple of minutes until the raw smell fades.
Add salt, pepper, Kashmiri chili powder, cumin powder, coriander powder, and kalonji seeds to a small bowl. Stir the spices and pureed tomatoes into the pan.
Lower the heat, cover, and simmer for 15-20 minutes; stir it frequently to ensure nothing sticks to the bottom. Then, remove from heat until the goat finishes cooking.
Remove the goat from the Instant Pot or pressure cooker. Check for tenderness by attempting to separate the meat from the bone using a fork. The goat should easily pull.
Add the meat to the reserved tomato masala. If the goat is not pull-apart tender, simmer until it reaches the desired tenderness. If the goat is tender, simmer for 10-15 minutes until the goat takes on the flavor of the masala.
Garnish with fresh ginger and cilantro, and serve with naan or basmati rice.