Start by browning chopped onions in the pot with a little bit of oil. The onions need to be light golden brown. Then add the minced beef (keema), cook for a minute, and then add the ginger garlic paste.
Once the tomatoes are cooked and the oil has come to surface, we remove the lid and increase the flame to high. Cook on high heat for 10-15 minutes until all excess moisture is gone and keema is cooked well.