Clean and cut beef into cube shaped pieces (preferably soup cut).

Transfer it to a pressure cooker and add salt, pepper powder, and a little water (enough to cover the meat). Pressure cook for 3 whistles and then remove the cooker from the flame. Allow it to rest until the pressure goes off. Keep aside.

Heat oil in a pan and splutter mustard seeds. Add sliced onions, green chilies, curry leaves, and a little salt. Saute until onions become translucent.

Make a paste of ginger and garlic and add this paste to the pan and mix well.

Add chopped tomatoes and place the lid on the pan to cook on a low flame until it turns mushy.

Add spice powders; chili, coriander, turmeric, pepper, and meat masala, and mix well. Make sure you turn the heat to low while adding the spice powders, so that they do not burn.

Remove the lid from the pressure cooker and transfer the beef with the remaining water to the pan, mix well with the masala and cook on a medium flame for 5 – 8 minutes. Stir the curry carefully while cooking.

Cook until gravy thickens, taste and add salt as needed. Garnish with coriander leaves and allow it to rest for a few minutes.