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Heat a pan over medium-high heat and pour in enough oil to coat the bottom.
Add the chopped onions and cook them until they turn a deep golden brown, which should take about 10 to 15 minutes.
Stir in the ginger and garlic paste, cooking until the raw smell disappears.
Mix in the coriander powder, cumin powder, garam masala, turmeric, Kashmiri red chili powder, hot red chili powder, salt, and black pepper, sautéing the spices to enhance their flavors. Add small amounts of water as needed.
Incorporate the chopped tomatoes and continue to sauté until they become very soft, approximately 5 minutes.
Add the tomato paste along with a bit of water to loosen the mixture, and sauté for a couple of minutes.
Introduce the cubed beef and enough water to just cover the meat. Bring the mixture to a boil, then cover and reduce the heat to a low simmer for 2 hours.
After 2 hours, remove the lid and add the whole green chilies and cubed potatoes. Simmer uncovered for an additional 15 to 20 minutes until the potatoes are tender and the liquid reduces.
Stir in whisked yogurt and let it simmer until the sauce thickens.
Garnish with fresh cilantro before serving.