Add the sliced onions and cook until they turn brown.
Add the tomatoes and cook until they soften (5 minutes)
Stir in the ginger-garlic paste, powdered spices and salt. Sauté for 2 minutes, add splashes of water to prevent the masala from sticking to the pan, and cook until it becomes a thick, shiny paste. (approx. 7-8 minutes).
Add the mince and mix it together with the masala. Sauté for 5 minutes on medium heat.
Add half a glass of water, cover and simmer for 10-12 minutes.
Take off the lid and add the potatoes. Add more water if necessary. Cook for another 10-12 minutes. When all the water has evaporated, keema aloo is done.
If you don’t have ginger-garlic paste, just chop the stuff (1 tbsp finely chopped garlic and 1 tbsp finely chopped ginger). Chopped ginger-garlic tastes just as good.
For even better tasting mince, add a small, finely chopped onion (omelette style) along with the potatoes. The onion will turn translucent very quickly and look and taste great.