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Indian Turkey Keema Matar | Spicy 20-Minute Skillet
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25 min
Quick
Gurkerl Küche
Aromatisches indisches Puten-Keema mit zarten Erbsen in würziger Tomatensauce. Schnell, proteinreich und serviert mit Basmatireis sowie warmem Naan aus dem Backrohr.
Ingredients
Preparation method
Preparation
Finely chop the onion. Peel and press or finely grate the garlic cloves. Peel and finely grate the fresh ginger. Wash the coriander, shake dry, and roughly chop.
Cook the basmati rice in lightly salted water according to package instructions for about 10 to 12 minutes, then keep covered and warm.
Keema preparation
Heat the clarified butter (ghee) in a large skillet over medium heat. Sauté the chopped onion for about 3 minutes until translucent. Add garlic, grated ginger, cumin, and turmeric and toast while stirring for about 1 minute until the spices are wonderfully fragrant.
Chef's tip
If you like it spicier, fry a finely chopped green chili pepper along with the ginger and garlic.
Turkey keema is great for meal prep and tastes almost even more flavorful when reheated the next day.
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