Grind five green chilies with 2 tbsp yogurt and a handful of coriander in a food processor and keep aside.

In a pressure cooker, place 750g of beef, 1.5 tsp salt, and 1/2 tsp turmeric. Mix and add 1/2 cup water. Keep on high flame until 3 whistles. Turn off the flame and let it cool.

Heat 2 tbsp of coconut/vegetable oil on low. Once hot, throw in 1 tsp cumin (roast for 15-20 seconds) and then the dried spices: 1 cinnamon (size of index finger), 3-4 cardamom, and 2-3 cloves.

Once roasted, switch to medium heat and throw in 1-2 sprigs of curry leaves and onions. When the onions are transparent add 2 tbsp ginger/garlic paste. Mix well and let the onions fry.

Add 2 tsp chili, 1/2 tsp tandoori powder, 2 tsp coriander powder into the pot. Mix well and wait till well roasted to add tomato purée. Mix well again.

Then pour the yogurt and chili mix you made in the food processor. Place on high for 2 minutes.

Pour the beef mix into the pot. Close the pot and put it on high for 4-5 minutes.

After 4-5 mins put it to medium heat. Add the coconut milk (2 tsp coconut milk powder, 1 tbsp water for a thick mixture) and yogurt.

Put it on low for ten minutes if the curry needs to be more oily. Add coriander leaves to garnish.