Heat oil in a large frying pan over high heat. Add beef. Fry for about 3-5 minutes or until all sides are browned.

Remove from pan. Set aside.

Reduce heat to medium-high and add oil.

When oil is hot, add cumin seeds, cinnamon, cloves, cardamom pods, bay leaves and black peppercorns. Stir fry for 1 minute or until aromatic.

Add onions. Sauté, stirring occasionally, for 3-4 minutes or until onions are slightly browned.

Add ginger and garlic. Sauté, stirring constantly, for 2 minutes or until aromatic.

Add ground turmeric, ground coriander, ground cumin, red chili powder and ground black pepper. Sauté, stirring constantly, for a minute or until fragrant.

Add beef, green chilies and yogurt. Season with salt. Stir to combine.

Add tomato paste and stir fry for 5 minutes.

Pour in 1 cup water. Stir to combine. Cook, covered, over medium-low heat for about 40-45 minutes or until tender.

Add garam masala, dried fenugreek leaves and chopped coriander (cilantro) leaves. Stir to combine. Heat through.

Garnish with more coriander (cilantro) leaves if you like.

Serve with rice, naan or paratha.

After browning chicken, transfer all the ingredients to the slow cooker. Cover with lid. Cook for about 4 hours on high or 8 hours on low. Garnish with chopped coriander (cilantro) leaves.

Turn on instant pot. In sauté mode, heat 1 tablespoon oil. Fry beef for 2-3 minutes or until browned. Remove beef from pot. Add 1 tablespoon oil. Saute cumin seeds, cinnamon, cloves, cardamom pods, bay leaves and black peppercorns. Sauté onion until browned. Saute ginger and garlic followed by quick stir frying turmeric, coriander, cumin, red chili powder and black pepper. Add fried beef, green chilies, yogurt, tomato paste and water. Stir to combine. Cover with lid. Select manual mode. Set the timer for 20 minutes. When done, let the pressure release naturally for 15 minutes. Remove lid. Turn on sauce mode. Add garam masala, dried fenugreek leaves and chopped coriander (cilantro) leaves. Heat through.