In a blender, combine yogurt, papaya, ginger paste, garlic paste and salt and puree. Place the meat in a glass bowl and pour the yogurt mixture over it to completely coat the meat. Cover with plastic wrap and refrigerate overnight or for a minimum of 6 hours.
In a large non-stick skillet, over medium-low heat, evenly spray cooking oil for 3 seconds and place the marinated steak in the skillet. Add water to the steak bowl to mix all the remaining marinade from the sides and add the marinade to the skillet.
Turn heat to high and bring the steak to a simmer. Once the dish simmers, reduce heat to low, cover and cook for 2 to 3 hours. There should be a small amount of liquid left in the skillet to keep the steak moist.
Sprinkle roasted gram flour and stir quickly to avoid lumps; cover and cook for another 10 to 20 minutes or until the meat is tender when pierced with a fork.
Sprinkle garam masala on top and spray cooking oil for 3 seconds.
Garnish with jalapeño peppers, parsley and lemon wedges.
Serving Size: 1 Serving (81g), Servings: 4, Amount Per Serving: Calories 180, Fat Calories 40, Total Fat 4.5g (7% DV), Sat. Fat 1g (5% DV), Trans Fat 0g, Cholest. 90mg (30% DV), Sodium 300mg (12% DV), Total Carbohydrates 9g (3% DV), Fiber <1g (4% DV), Sugars 6g, Protein 26g, Vitamin A (3% DV), Vitamin C (28% DV), Calcium (8% DV), Iron (6% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.