In a pan, add the ghee and when hot add the chopped onion. Cook until light brown.
Add the ginger and garlic to the onion and stir for few seconds on medium high heat.
Add the chopped tomato and cook until the ghee comes to the surface, now add all the spices, green coriander, and green chili. Stir for two minutes on medium heat.
Add the minced meat and stir occasionally for 10 minutes on medium-high. Add the potato and stir for two minutes.
Add enough water to cover the keema, cover and let it simmer on medium-low heat for 20 to 25 minutes. Stir occasionally to avoid burning the food.
Serve with bread.
IF USING PRESSURE COOKER:
After step #4, pour enough water to cover the keema, cover with pressure cooker the lid. Keep the flame on high and wait for two whistles then turn off the heat. Do not open the lid until all the pressure is released.