You can add 3tsp chilly powder & 1tsp coriander powder instead of non-veg masala powder.
Pressure cook keema with 1tsp salt & water (water should cover 1 inch above the keema) whistles for 2-3 times.Don’t drain water store it to use later.
Pressure cooking the keema will separate excess fat from the meat. You can use this fat rich water as much as required for gravy & rest can be drained. By this you can avoid extra fat.
Pressure cooking the keema can be skipped if you don’t like to remove the fat.