In a medium stew pot, skillet or wok, add about a teaspoon of oil and swirl it around.
Turn the stove on medium heat, and when the oil is heated a bit, add the ground beef, breaking it into bits with the spatula.
Sprinkle the ground beef with about 1/4 teaspoon of garlic powder or garlic salt.
Braise the ground beef, occasionally stirring, until the fat separates, and the beef changes color uniformly and is no longer pink—about 15 minutes. Do not brown.
Turn off the stovetop. Drain excess fat. See notes.
Meanwhile, wipe the used pot of any traces of the ground beef and put it back on the stove on medium heat.
Add 2 tablespoons of oil.
Add the slit green chili, then the bay leaves, cardamom, cinnamon, cloves, and pepper. Let sizzle for 30 seconds. **If you are using any of them in powdered form, hold them for now.
Add the finely chopped onion and sauté for 8 minutes until ¾ brown.
Now add the ginger and garlic paste and sauté for a minute.
Add the turmeric, coriander, cumin, chili, and any of the whole spice powders you have decided to use.
Sauté for another minute until you feel the ginger sticking to the bottom of the pan and the oil starts to separate.
Now add the tomatoes. Stir and cook for another 6 minutes until the tomatoes begin to soften.
Add the chopped cilantro, and cook until the oil starts to surface once more. About 2-3 minutes.
Add the ground beef and stir well. Cook uncovered for 5 minutes, stirring occasionally.
Add 2 cups of water and the potatoes.
Add the salt and give it a few stirs.
Cover, reduce heat to medium-low, and cook for another 20 minutes, stirring occasionally. If the gravy has thickened too much, add a little more hot water.
Check for salt in the last 5 minutes of cooking. At the same time, check on the potatoes to see if they are done.
To check, pierce potatoes with a skewer. It should slide through easily. If not, give it a few more minutes. Turn off the heat and let it sit for at least 5 minutes. Remember, potatoes cook a bit after you turn off the stove.
Transfer to a serving dish and garnish with the reserved chopped cilantro.