Heat oil in a non stick kadai. Add cumin seeds, green chillies and sauté till fragrant.
Add onions and tomatoes and sauté for a minute. Add ginger-garlic paste, red chilli powder, turmeric powder and salt and sauté for a minute.
Add fenugreek leaves and sauté for 4-5 minutes. Transfer this mixture into a mixer jar, cool slightly and grind into a paste.
Transfer this mixture again into the same kadai.
Add ½ cup water to the keema, mix well and add to the mixture in the kadai and cook well.
Add mint leaves, yogurt and garam masala powder and mix well and cook till keema is done.
Dry roast kasoori methi, crush between your palms and add to the keema. Mix well. Transfer into a serving bowl and serve hot.