In a large frying pan, add the braising steak cubes, diced onions, chopped garlic, and ginger. Then sprinkle in the ground turmeric, coriander powder, garam masala, and red chili powder. Season generously with salt. Add just enough water to cover the beef mixture.

Cover your pan and bring it to a gentle simmer over medium heat. Cook for about one hour or until the beef is tender and succulent. You can also use a pressure cooker for a quicker option. If that’s your route, combine the beef, onions, garlic, ginger, spices, and salt in the pressure cooker. Stir well, seal it, and cook until you hear about 5-6 whistles. Let the pressure release, and set the cooked beef aside.

In a separate large frying pan, heat the cooking oil over medium-high heat. Once it’s hot, add the mustard seeds and let them start to pop. Careful, they can bounce around! Next, toss in the dried bay leaves and cinnamon stick before adding the chopped onions. Sauté for about 3-4 minutes or until they turn a lovely golden brown.

After the onions are beautifully browned, sprinkle in the ground turmeric, coriander powder, garam masala, and red chili powder used for tempering. Keep stirring for another minute or so to let those spices bloom. Season with salt to your liking. Pour in enough water to create a thick sauce and let it come to a boil. Allow it to simmer for 2-3 minutes.

Now, it’s time to bring everything together. Add the cooked beef, stirring gently to incorporate. Toss in the chopped cilantro leaves for a fresh pop of flavor. Let it simmer for an additional 5-6 minutes to meld the flavors beautifully. You can garnish with more cilantro if desired.