Pour Oil in a pan and add the Ginger & Garlic Paste
Sauté for about 1 minute
Now add all the whole Garam Masalas and fry for another minute until fragrant
Add the Black Pepper Powder, Red Chilli Powder and Coriander Powder and mix well
When the Oil surfaces, add the marinated Beed Steaks/Pasanday and mix well until the colour changes
Now add about 1 cup of water and mix well
Cover the dish and let it cook until the meat is tender and the gravy thickens
You may add more water and cook the meat if the meat still hasn't become tender
Check the salt level and add more salt if required
Add the Garam Masala Powder to the Pasanday and let it cook for about 1-2 minutes until the Oil surfaces
The Pasanday is now ready
Garnish and server with hot Chapatis or Nans