Cupboard Curry No. 1 - turkey and peas keema. Keema spice blend (curry powder - cumin - turmeric - coriander. Try this tasty and easy to make Turkey keema. You can serve with Indian bread or rice.
How to Cook Yummy Chick peas and paneer curry.
Keema Matar is an Indian semi-dry curry, in which minced or ground meat (Keema), is cooked with green peas (matar), and seasoned with garam masala.
Keema curry is a traditional, spiced curry that blends flavours of cumin, cassia, cardamom and coriander to create a dish full of flavour and aroma.
You can cook Cupboard Curry No. 1 - turkey and peas keema using 13 ingredients and 7 steps. Here is how you cook it.
Ingredients of Cupboard Curry No. 1 - turkey and peas keema
- It's 2 tbsp of vegetable oil.
- Prepare 2 of onions, chopped.
- You need 2 of green chilies and 1 red chili, chopped with seeds left in.
- Prepare 500 g of turkey mince.
- It's 2 tbs of garlic and ginger paste.
- Prepare 2 tsp of ground turmeric.
- You need 2 tsp of garam masala.
- It's 1 tsp of ground coriander.
- Prepare 1 tsp of ground cumin.
- Prepare 1 can of chopped tomatoes.
- You need 200 g of Frozen peas.
- Prepare 3 tbsp of plus a dollop quark - but I’d have used natural yoghurt if I’d had it.
- Prepare of Good pinch of sea salt and black pepper.
Often served with pitta breads, pilau rice or homemade bombay potatoes, which are easy to make yourself. For a complete one pot recipe, add. Also known as Keema or Queema, Kheema is a Urdu word for minced meat such as chicken, lamb, beef, etc. Add a peeled and diced potato Substitute ground chicken with ground lamb, turkey or beef and follow the same recipe.
Cupboard Curry No. 1 - turkey and peas keema instructions
- Heat the oil in a wok or frying pan and gently fry the onions for three minutes. You want them softened but not browned..
- Add the chilies and garlic & ginger paste and fry until a pleasant aroma develops..
- Add the mince, stirring well to beak down any lumps and brown - two or three minutes..
- Add the spices and fry for a further minute..
- Stir in the tomatoes, including their juice, then bring to a boil and then immediately reduce to a fast simmer, add the yoghourt, salt and black pepper..
- You might need to add a little water but this is meant to be a “dry” rather than “sloppy” curry. Cook on a medium simmer for 30 minutes, stirring occasionally..
- Add the frozen peas and cook on a fast simmer for a further 5 or so minutes. Serve immediately with appropriate accompaniments with another dollop of quark or natural yoghourt..
Try this delicious recipe for a keema curry cooked with Quorn Mince, peppers, onions, peas and coriander. Never had a Keema curry before so a new try for us. We had no Korma paste so used Tikka Masala paste instead and it. Make delicious keema mattar at home just like those at the best restaurants! Best selling cookbook author Dan Toombs aka The Curry Guy shares his recipe.
