Heat the oil in a pan over medium heat until hot.

Add the cumin seeds and sauté them for about 30 seconds until they start to release a fragrant aroma.

Add the chopped onions to the pan and cook them, stirring occasionally, for 4-5 minutes until they soften and turn golden brown.

Stir in the ginger and garlic paste and cook for 1-2 minutes, allowing the paste to become fragrant and slightly caramelized.

Add the keema (minced meat) to the pan. Cook it on high heat, breaking it apart with a spatula, until the color changes from pink to brown and it’s no longer raw.

Sprinkle in the spices. Mix everything well and cook for 3-4 minutes, allowing the spices to infuse the meat.

Add the chopped tomatoes to the pan and cook them, stirring occasionally, until they soften and break down into a thick sauce, about 5-7 minutes.

Pour in the water, stir to combine, and bring it to a simmer. Once it’s bubbling, reduce the heat to low, cover the pan, and cook for 15-20 minutes, letting all the flavors meld together.

Add the green chillies and the remaining chopped onion to the pan. Cover and cook for another 4-5 minutes, until the onions are softened and the chillies have infused their heat into the dish.