Heat oil in a heavy pot on medium flame. Add sliced onions and cook slowly until deep golden. Add ginger-garlic paste and sauté until raw smell disappears. Stir in tomatoes and cook until soft and oil separates.

Lower the flame. Add turmeric, chili powder, coriander powder, black pepper, salt, and whole spices. Mix well. Add beef knuckle pieces and cook uncovered for 8–10 minutes, stirring gently.

Pour in hot water until meat is just covered. Cover and cook on low heat for 2½–3 hours, stirring occasionally and adding water if needed, until beef is tender and gravy thick.

Taste, adjust salt, garnish with coriander, and rest for 10 minutes before serving.