Wash the okra, dry it thoroughly, and trim the stem ends. Slice the onion, chop the tomatoes, and slit the green chilies.

Heat 3 tbsp of the cooking oil or ghee in a heavy pot over medium-high heat. Add the beef and fry until its surface changes color, about 5 to 7 minutes.

Add the ginger paste and garlic paste to the beef. Fry for 1 minute until fragrant.

Add the red chilli powder, turmeric powder, ground coriander, and salt. Stir the spices into the beef and cook for 1 minute.

Pour in 2 cups of water, cover the pot, and simmer until the beef is about 90% tender, around 40 to 50 minutes. Add a little more water if the pot becomes dry.

Heat the remaining cooking oil or ghee in a separate pot over medium heat. Add the sliced onion and fry until lightly golden, about 8 to 10 minutes.

Blend the fried onion with the tomatoes until smooth. Add the onion-tomato mixture to the partially cooked beef.

Cook the beef gravy uncovered over medium heat, stirring often, until it thickens and oil rises to the surface, about 8 to 10 minutes.

Add the prepared okra and gently stir it into the beef gravy. Add up to 1 cup water to reach the desired curry consistency.

Cover the pot and cook on low heat until the okra is tender, about 5 to 10 minutes. Avoid stirring excessively so the okra stays intact.

Sprinkle the garam masala and ground cumin over the curry. Turn off the heat and let the curry rest for 2 minutes.

Garnish the Bhindi Gosht with coriander leaves leaves and green chilies. Serve hot with roti or boiled rice.