1. Heat 2 tsp oil in a large heavy-based pot over medium heat.
2. Add 1 finely chopped onion, 1 tsp jeera seeds, 1 tsp fennel seeds and 2 bay leaves.
3. Fry for about 5 minutes, stirring now and then, until the onion softens and the spices smell fragrant.
4. Add 1 tsp turmeric, 2 tsp dhania jeera powder, 2 tsp ginger and garlic paste, 3 tbsp Bombay masala and 1 tbsp Kashmiri chili powder. Stir everything together and cook for about 5 minutes over medium heat. If the spices start sticking, add a small splash of the 1 cup water rather than letting them burn.
5. Add 1 kg cubed tenderized steak, 8 to 10 curry leaves and 1 tsp salt.
6. Mix really well so the steak is coated in all those spices. Cook over medium-high heat for about 5 minutes, stirring regularly.
7. Lower the heat to medium and continue cooking the 1 kg steak until it’s nearly tender.
8. Add a little of the 1 cup water at a time whenever the curry starts looking dry. You don’t want loads of liquid at this stage, just enough to keep the spices from catching and give the steak something to cook in.
9. Stir in 2 grated tomatoes and cook for about 8 to 10 minutes. The tomatoes should cook down into the spices and give you a thick, rich curry base.
10. Add 2 punnets sliced or halved mushrooms and 1/2 cup frozen peas, if using. Stir well and cook for another 8 to 12 minutes, until the mushrooms are tender and the steak is completely cooked.
11. Add any remaining 1 cup water gradually until the curry reaches the consistency you like. Taste and adjust the salt if needed. Bombay masala can vary quite a bit between brands, so this is one of those times when tasting really matters.
12. Sprinkle in 1 tsp garam masala, stir through and cook for another 1 to 2 minutes. Take the pot off the heat and let the curry sit for a few minutes before serving.

Kitchen Note

1. The biggest thing here is don’t rush the steak.
2. Tenderized steak can still become chewy if it’s cooked too aggressively for too long, so once you’ve got a good sear and the spices are properly braised, keep the heat moderate and add small amounts of water as needed.
3. The mushrooms will release their own moisture too, so don’t pour in a lot of water at the beginning. You can always add more, but it’s harder to rescue a curry that’s become too thin.