Heat oil in a large frying pan or skillet over medium-high heat.

Add onions. Cook, stirring occasionally, for about 2-3 minutes or until browned.

Add garlic, ginger and green chilies. Sauté, stirring occasionally, for about 2 minutes or until fragrant.

Add ground turmeric, ground fennel, ground cumin, ground coriander and 1 teaspoon garam masala. Sauté, stirring, for about 1 minute or until aromatic.

Add tomato paste. Sauté, stirring occasionally, for about 2 minutes.

Add tomatoes, coconut milk and water. Stir to combine. Simmer for about 4 minutes.

Add beef. Stir to combine. Bring to a boil.

Cover with a lid. Simmer for about 1 hour. Add more water if required.

Add potatoes. Stir to combine. Cook, covered, for another 30 minutes.

Add ½ teaspoon garam masala and chopped coriander (cilantro) leaves.

Heat through.

Garnish with more coriander (cilantro) leaves.

Serve with naan or rice. 

Make This In Slow Cooker:Heat oil in a large frying pan over medium-high heat. Cook the beef, in 2 batches, for 3 minutes each side or until golden. Transfer to the slow cooker. Add onions, garlic, ginger and green chilies to the pan. Sauté, stirring, for about 2 minutes or until onions are browned. Transfer to the slow cooker. Add spices, tomatoes, tomato paste, water, beef and coriander (cilantro) leaves. Stir to combine. Season with salt and pepper. Cover and cook for 3 hours on high or 3 hours on low or until beef is tender. Stir in potatoes and coconut milk. Cook for a further 30 minutes. Garnish with coriander (cilantro) leaves. Serve with naan or rice, if you like.

Make This In Instant Pot:With the instant pot on sauté mode, heat oil. Add onions, and cook, stirring occasionally, for about 2-3 minutes or until browned. Add garlic, ginger and green chilies. Sauté, stirring, for few seconds or until fragrant. Add turmeric, fennel, cumin, coriander and 1 teaspoon garam masala. Cook, stirring, for a few seconds. Add tomato paste, tomatoes, water, beef, potatoes and coriander (cilantro) leaves. Stir to combine. Season with salt and pepper. Cover with lid. Cook on high pressure for 20 minutes. Let the pressure release naturally. Open the lid. Change the setting to saute mode. Stir in coconut milk. Simmer for 5 minutes. Garnish with coriander (cilantro) leaves.