Heat the oil in a pan and add the ginger garlic paste and stew meat. Sauté for about 8-10 minutes, till the beef has some color on it. Then add in the salt, laal mirch, turmeric and crushed coriander seeds. Sauté for about 2-3 minutes. Then add the sliced tomatoes, mix well and cover and cook on a low medium flame for about 6-8 minutes, mixing occasionally to make sure nothing burns.

In a small bowl mix the fried onions with the yogurt, lower the flame under the beef stew and add the yogurt mixture. Mix well, constantly stirring, until the yogurt mixes into the tomatoes. Add the green chillies and cook covered on low till the masala breaks down and the oil has separated, about 6-8 minutes. Check to see if the beef is tender, if not cook for a few more minutes. Garnish with fresh coriander and serve with naan.