Recipe: Tasty Cupboard Curry No. 1 - turkey and peas keema

Recipe: Tasty Cupboard Curry No. 1 - turkey and peas keema Delicious, fresh and tasty.

Cupboard Curry No. 1 - turkey and peas keema. The Keema Matar is done when the peas are cooked and the gravy has thickened a little. You may garnish the curry with coriander leaves or leave it plain. You can add about half cup of peas or matar to the keema.

Keema Matar Recipe - About Keema Matar Recipe: Keema matar is a delicious dinner party dish that you can easily prepare at home with simple ingredients and in no more than an hour.

Pair this with rice or roti for a wholesome meal.

Ingredients of Keema Matar Recipe: A delicious blend of minced meat and peas sauteed in a thick mixture of stimulating flavors like cumin seeds, cloves, cinnamon.

You can have 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

1. It’s 2 tbsp of vegetable oil.

2. Prepare 2 of onions, chopped.

3. It’s 2 of green chilies and 1 red chili, chopped with seeds left in.

4. It’s 500 g of turkey mince.

5. You need 2 tbs of garlic and ginger paste.

6. It’s 2 tsp of ground turmeric.

7. It’s 2 tsp of garam masala.

8. You need 1 tsp of ground coriander.

9. Prepare 1 tsp of ground cumin.

10. It’s 1 can of chopped tomatoes.

11. You need 200 g of Frozen peas.

12. Prepare 3 tbsp of plus a dollop quark - but I’d have used natural yoghurt if I’d had it.

13. Prepare of Good pinch of sea salt and black pepper.

Wash chicken keema in a strainer.

Heat ghee in a heavy-bottomed pan.

Add bay leaves, whole back cardamom, and black peppercorns to the pan.

I substituted ghee for the butter too.

Cupboard Curry No. 1 - turkey and peas keema step by step

1. Heat the oil in a wok or frying pan and gently fry the onions for three minutes. You want them softened but not browned..

2. Add the chilies and garlic & ginger paste and fry until a pleasant aroma develops..

3. Add the mince, stirring well to beak down any lumps and brown - two or three minutes..

4. Add the spices and fry for a further minute..

5. 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..

6. 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..

7. 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..

I saluted haracot verts in a bit of olive oil, garlic and pink himalayan sea salt and put on side.

I served the turkey curry over brown rice then placed haracot verts atop… Delicious!

Dhabhe Ka Keema Recipe, Learn how to make Dhabhe Ka Keema (absolutely delicious recipe of Dhabhe Ka Keema ingredients and cooking method) About Dhabhe Ka Keema Recipe: The authentic flavours of the Indian highway food right inside your kitchen with this delicious and easy mutton recipe.

A dish that is unusually original!

You can serve this with cooked rice or roti at your next dinner table and.