Heat 1 tablespoon of cooking oil in the karahi over medium heat.

Fry the beef kebabs until browned and heated through, then transfer them to a plate.

Add the remaining cooking oil and fry the fried onions for 1 minute.

Stir in the tomato purée and cook until the oil begins separating from the sauce.

Add cumin powder, turmeric powder, red chili powder, red chili flakes, coriander powder, garam masala, salt, crushed black pepper, and green chilies.

Cook the masala for 2 minutes, stirring until fragrant and thick.

Return the fried beef kebabs to the karahi and coat them thoroughly in the masala.

Simmer for 5 minutes so the kebabs absorb the sauce, then turn off the heat.

Sprinkle dried fenugreek leaves, extra garam masala, and crushed black pepper over the Kabab Karahi before serving.