Wash the beef pieces thoroughly and drain them completely. Pat dry with paper towels if possible.

Heat 500ml of the cooking oil/ghee in a large, heavy-bottomed pot (deg or karahi) over medium-high heat. Add the thinly sliced onions and fry, stirring constantly, until they turn deep golden brown and crispy. This step is crucial for the Korma's color and 'danedar' texture. Remove the fried onions with a slotted spoon and spread them on a plate lined with paper towels to cool. Once cool and crispy, crush them coarsely with your hands or in a food processor.

In a bowl, whisk the yogurt until smooth. Gather all your powdered and whole spices.

In the same pot with the remaining oil (add more if needed to make up 750ml total), add the whole spices (black cardamom, green cardamom, cloves, cinnamon sticks, bay leaves). Fry for 30-60 seconds until fragrant.

Add the beef pieces and ginger-garlic paste to the pot. Increase heat to high and sear the beef for 8-10 minutes, stirring frequently, until it changes color and any released water evaporates.

Reduce heat to medium. Add salt, red chilli powder, coriander powder, turmeric powder, and cumin powder. Mix well and 'bhun' (fry) the beef with the spices for 10-15 minutes. Continue stirring until the oil separates from the masala and the spices are well-cooked.

Lower the heat to low. Gradually add the whisked yogurt to the pot, stirring continuously to prevent it from curdling. Once all the yogurt is incorporated, increase heat to medium and continue to bhun for another 10-15 minutes until the oil separates again.

Pour in 2-3 cups of water (or beef stock). Bring the mixture to a boil, then reduce the heat to very low. Cover the pot tightly and let the Korma simmer for 1.5 to 2 hours, or until the beef is fork-tender. Stir occasionally to prevent sticking to the bottom.

Once the beef is tender and the gravy has thickened to your desired consistency, add the crushed fried onions. Mix them into the Korma thoroughly. Cook for another 10-15 minutes on low heat, stirring occasionally. This step is key to developing the 'danedar' (grainy) texture of the Korma.

Stir in the garam masala powder and kewra water (if using). Cover and let it simmer for a final 5 minutes to infuse the aromas.

Taste the Korma and adjust salt or spices if needed.

Garnish generously with julienned ginger, sliced green chillies, and fresh chopped coriander.

Serve hot and enjoy this authentic Degi Danedar Beef Korma with naan, roti, or rice.