• Heat oil in a large frying pan over medium-high heat.
• Add cinnamon stick, cloves, cardamom pods and bay leaf. Saute, stirring, for 1 minute or until aromatic.
• Add onions. Saute, stirring occasionally, for about 2-3 minutes or until browned.
• Add beef. Stir fry for about 4-5 minutes or until slightly browned.
• Add ginger and garlic. Saute, stirring occasionally, for about 2 minutes or until fragrant.
• Add ground turmeric, red chili powder, ground coriander and garam masala. Saute, stirring, for about 1 minute or until fragrant.
• Add tomatoes. Pour in water. Season with salt.
• Cook, covered, for about 1 hour or until beef is tender.
• Add cream and coriander leaves (cilantro). Stir to combine.
• Simmer for about 5 minutes.
• Garnish with chopped coriander leaves (cilantro). Serve with naan or rice.

Make this in slow cooker:

• Follow the recipe to step . Transfer all the ingredients except cream and chopped coriander leaves (cilantro) to the slow cooker. Cook on low for 4-6 hours or on high for 6-8 hours or until the beef is tender. Stir in cream and coriander leaves (cilantro). Simmer for about 2-3 minutes.

Make this in instant pot:

• Turn on instant pot. In sauté mode, heat oil and fry the whole spices. Add onions, and sauté for 203 minutes or until browned. Add beef. Stir fry for about 4-5 minutes or until slightly browned. Add ginger and garlic. Saute for about 1 minute. Add ground spices and stir fry for 2 minutes. Add tomatoes and water. Season with salt. Stir. Put the lid on the instant pot. Select manual mode. Set the timer for 20 minutes. When done, let the pressure release naturally for about 15 minutes. Remove lid. Remove lid. On sauté mode, pour in cream and add coriander leaves. Stir. Simmer for about 2 minutes.