Heat the oil in a large pot or deep skillet over medium heat. Add the finely diced onion and sauté for about 5 minutes until it turns light golden and fragrant.

Add the whole spices: black cardamom pods, black peppercorns, and cloves. Stir and let them sizzle for 1 minute.

Incorporate the chopped tomatoes, minced ginger, minced garlic, red chili powder, turmeric powder, cumin powder, coriander powder, and salt. Stir thoroughly and cover for about 5 minutes.

Add the ground beef and mash it into the mixture, then pour in ¼ cup of water and simmer for about 15 minutes.

Remove the lid and let the curry cook uncovered for another 5 minutes to evaporate excess moisture.

Stir in the cubed potatoes and add another ¼ cup of water. Cover and cook on low heat for about 15-20 minutes.

Adjust the moisture level if necessary, then stir in the garam masala and simmer for another 3-4 minutes.

Garnish with fresh coriander, sliced green chilies, and ginger slices before serving.