Heat oil in a pan. Add chopped onions and fry till light golden.
Add all the whole spices (sabit garam masala) and fry for a minute till they splutter.
Add ground mince of choice along with ginger & garlic paste. Cook on medium – high heat for a few minutes till color changes.
Add the dry spices (coriander powder, salt, turmeric and red chili powder). Keep stirring for 2-3 minutes to let the spices cook.
Turn heat to low – medium and add tomatoes (either freshly chopped or canned whole tomatoes - see note 2). Let them cook for 10 – 15 minutes till soft and water dries. Canned tomatoes will be soft in about 5 - 7 minutes.
Add the potatoes with ½ cup water. Half cover with a lid, and cook the ground mince curry till potatoes are tender. This process will take about 15 - 20 minutes depending on the size of the potatoes.
Once the mince is cooked, and the potatoes are tender take the ground mince curry (aloo keema) off the heat. Garnish with green chilies and fresh coriander leaves (cilantro).
Serve hot with roti and onions and kachumer salad.