Heat the oil in a kadai; add the green cardamoms, black cardamom, cloves, cinnamon, bay leaf and mace. Sauté over medium heat till fragrant. Add the onions and sauté till brown. Add the ginger paste and garlic paste mixed with a quarter cup of water, and sauté for half a minute.
Add the chilli powder and salt and sauté for two minutes. Add the keema and sauté till dry. Add the yogurt, bring to a boil, cover and simmer until the keema is cooked.
Add half the coriander leaves and deep-fried green chillies. Stir well and transfer to a serving bowl.
Garnish with the remaining coriander leaves and deep-fried green chillies. Serve hot with roti.