Slice the onion, cut the potatoes into medium cubes, slit the green chilies, julienne the fresh ginger, and chop the fresh coriander.

Blend the 3 medium tomatoes into a smooth puree.

Heat the cooking oil in a karahi wok over medium heat. Add the green cardamom, cinnamon stick, and black peppercorns.

Add the sliced onion and fry it until deep golden brown, stirring regularly.

Add 1 tablespoon ginger garlic paste and stir well for about 1 minute until fragrant.

Add the tomato puree and cook for 4 to 5 minutes, stirring until the mixture thickens and oil begins separating at the edges.

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

Stir in 1/4 cup whisked plain yoghurt. Cook for 4 to 5 minutes until the masala becomes glossy and well combined.

Add 500 g beef mince and cook while breaking up the mince. Continue until the beef changes color and is no longer pink.

Sprinkle in the dried fenugreek leaves and stir them through the beef masala.

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

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

Add the slit green chilies, julienned fresh ginger, and chopped fresh coriander. Stir gently to combine.

Cover and cook on low heat for 8 to 10 minutes, until the potatoes are fully tender and the gravy is thick.

Garnish with the remaining fresh coriander and fresh ginger, then serve hot.