Mix the Oxtail (1 kilogram), Ground Turmeric (1 teaspoon), Ground Coriander (10 gram), Chili Powder (2 1/2 teaspoon), Salt (1 1/4 teaspoon), and Chaat Masala (20 gram) to marinate.
Add the Ginger Garlic Paste (1 tablespoon), Onion (100 gram), and Green Chili Pepper (2) and mix thoroughly.
Transfer the mix to a 2 liter pressure cooker. Add Water (300 milliliter) and cook for 1 minute on high heat, and then 10 minutes on low heat.
On a separate frying pan add the Coconut Oil (20 gram), Fennel Seeds (3/4 teaspoon), Peppercorns (3/4 teaspoon), Red Chili Pepper (2), Desiccated Coconut (100 gram), Curry Leaf (1), and Whole Coriander Seeds (1/2 teaspoon). Saute until a light brown texture is formed.
Inside a cooking bowl, add the Coconut Oil (10 gram), Mustard Seeds (1/2 teaspoon), Chinese Cinnamon Bark (1/2 teaspoon), Whole Clove (1/2 teaspoon), Bay Leaf (1/4 teaspoon), and Green Cardamom Pod (1/2 teaspoon) and mix everything under medium heat.
After a while, add the Shallot (100 gram), spring Curry Leaf (1), Ground Turmeric (1 teaspoon) to the cooking bowl, and saute for 2 minutes under low heat.
Add the Ground Coriander (10 gram), Red Chili Powder (2 1/2 teaspoon), Garam Masala (1 1/4 teaspoon), and the yogurt paste mix. Saute for a while and add Water (200 milliliter). Allow to Simmer
Add the cooked oxtail from the cooker. Taste and allow to simmer
Plate in a deep bowl with sauce . Serve and enjoy!