Slice the 2 large onions, cube the 4 medium potatoes, grind the 3 tomatoes, and julienne the 1-inch piece of fresh ginger.

Heat 1/2 cup cooking oil in a wok over medium heat. Add 2 green cardamom pods, 1 cinnamon stick, and 2 to 3 black peppercorns.

Add the sliced onions to the wok. Fry them until deep golden brown, stirring regularly to prevent burning.

Add 1 tablespoon ginger garlic paste. Stir and cook for 1 minute until its raw aroma fades.

Add the ground tomatoes. Cook for 4 to 5 minutes, stirring until the tomatoes soften and the mixture becomes saucy.

Add red chili powder, garam masala powder, turmeric powder, salt, coriander powder, and Kashmiri red chili powder. Stir continuously for 2 minutes.

Stir in 1/4 cup whisked plain yoghurt. Cook for 4 to 5 minutes until the yoghurt is fully incorporated and oil begins to separate at the edges.

Add 500 g beef mince. Break up the mince and cook until it changes color and is no longer pink.

Sprinkle in 1/2 tablespoon dried fenugreek leaves. Mix thoroughly with the beef masala.

Add the cubed potatoes and 2 cups water. Bring the karahi to a boil.

Cover the wok and simmer over low heat for 20 to 25 minutes, until the potatoes are nearly tender.

Add the 2 to 3 green chilies, julienned fresh ginger, and 1 to 2 tablespoons chopped fresh coriander. Stir gently.

Cover the wok and cook over low heat for 8 to 10 minutes, until the potatoes are tender and the sauce is thick.

Garnish with the remaining fresh coriander and fresh ginger. Serve hot with naan, roti, or rice.