Ground Poultry Keema and Peas

 

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Ground Turkey Keema and Peas. Ingredients. 1 tablespoon coconut oil or olive oil; 1 small red onion, finely chopped; 1 tablespoon ginger, finely chopped; 3 medium garlic cloves, chopped; 1 1/2 teaspoon ground cumin; 1 1/2 teaspoon ground turmeric; 1/2 teaspoon salt; 1/4 teaspoon cayenne pepper; 1/4 teaspoon ground cinnamon. Add ground turkey to pan and cook until brown and crumbled, about 5-7 minutes. Add shredded carrot, chopped tomatoes and water.

Season well with salt and pepper. Simmer meat and vegetable mixture in partly covered pan for about 10 minutes, until liquid is absorbed. Stir in peas.

Add the garlic and ginger paste and fry for about 30 seconds and then add the finely chopped chilli and fry for a further minute. Now add the minced turkey and fry for about five minutes to brown. Add the ground spices followed by the tomato pureé.

Stir in the peas and cook through. To serve, season with salt to taste. Add the hot red pepper flakes if desired.

Cover and simmer for 30 minutes. Add the peas and continue cooking until the peas are tender (only a few minutes for frozen peas-fresh peas 5 to 10. Keema Mattar (Ground Turkey with Peas) October 2, 2011. Spread the love.

This is a very simple, weeknight meal one can whip up in no time. Keema is one of my favorite things to eat and make. Keema is essentially ground meat cooked in spices, onion, ginger and garlicthe rest is up to you. Aloo keema is a dish made of spiced minced lamb, simmered with potatoes and peas. Traditionally, it is made with minced lamb, but I use ground turkey.

This is a dish I grew up eating; it’s a popular Indian meal and there are many variations of this dish. Keema Matar curry is a ground meat and peas curry that’s very popular in South Asia. Traditionally in India, this slow-cooked dish is made with mutton and is served at special occasions. I have reworked the traditional recipe, taken a couple of shortcuts and used my favourite protein, turkey mince.

Turkey kheema matar (mince and peas curry) with tomato salad. Packed with fresh and zingy flavours and plenty of punchy spices, this low calorie Indian curry. Sprinkle in the fresh English peas.

Stir well and simmer, partially covered, about 10 minutes or if using frozen peas, add them now, and cook another 5 minute. It is very good with peas and rice but needs raitha (whipped yogurt with cukes and other veggies) to really bring out the flavor. It makes a nice pita filling when.

List of related literature:

If you are using fresh peas then boil them till tender before adding them to the keema.

“Zero Oil Cook Book” by Dr. Bimal Chhajer
from Zero Oil Cook Book
by Dr. Bimal Chhajer
Diamond Pocket Books Pvt Ltd, 2017

THE PEAS COOK SEPARATELY, WITHOUT SEASONING, ONLY USING CHOPPED ONIONS AND CORIANDER AND THE BROTH OF THE CHICKEN; STRAIN [part of] THE PEAS AND ARRANGE THEM ALTERNATELY [in a dish with the pieces of chicken, brains and the unstrained peas] THEN CRUSH PEPPER AND CUMIN, MOISTENED WITH CHICKEN BROTH.

“Cookery and Dining in Imperial Rome” by Joseph Dommers Vehling, Apicius
from Cookery and Dining in Imperial Rome
by Joseph Dommers Vehling, Apicius
Dover Publications, 2012

The peas should be tender and the rice tender all the way through but still chewy.

“Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine” by Martha Rose Shulman
from Mediterranean Harvest: Vegetarian Recipes from the World’s Healthiest Cuisine
by Martha Rose Shulman
Rodale Books, 2007

Combine the split peas, vegetable broth, potatoes, carrots, cabbage, onion, garlic, olive oil, cumin, sage, thyme, and bay leaves in a CrockPot or slow cooker.

“The Daniel Fast (with Bonus Content): Feed Your Soul, Strengthen Your Spirit, and Renew Your Body” by Susan Gregory
from The Daniel Fast (with Bonus Content): Feed Your Soul, Strengthen Your Spirit, and Renew Your Body
by Susan Gregory
Tyndale House Publishers, Incorporated, 2017

Add the chickpeas, tomatoes, and chicken broth.

“The Kentucky Fresh Cookbook” by Maggie Green, Cricket Press
from The Kentucky Fresh Cookbook
by Maggie Green, Cricket Press
University Press of Kentucky, 2011

When the mixture begins to brown, add the peas half-boiled and strained.

“Science in the Kitchen and the Art of Eating Well” by Pellegrino Artusi, Murtha Baca, Stephen Sartarelli
from Science in the Kitchen and the Art of Eating Well
by Pellegrino Artusi, Murtha Baca, Stephen Sartarelli
University of Toronto Press, 2003

Add the remaining 5¼ cups broth, peas, liquid smoke (reserving ½ teaspoon for adding at the end for a stronger smoky flavor, if desired), coriander, salt, and pepper, and stir well.

“The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less” by Brandi Doming
from The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less
by Brandi Doming
Time Incorporated Books, 2018

Mix the peas and ham and for one and one-half cups add a cup of white sauce seasoned with a teaspoon of lemon juice, a dash each of nutmeg and cayenne and salt to taste.

“Rufus Estes' Good Things to Eat: The First Cookbook by an African-American Chef” by Rufus Estes
from Rufus Estes’ Good Things to Eat: The First Cookbook by an African-American Chef
by Rufus Estes
Dover Publications, 2012

Add the peas and keep stirring.

“The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker” by Beth Hensperger, Julie Kaufmann
from The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker
by Beth Hensperger, Julie Kaufmann
Harvard Common Press, 2003

Fresh mulukhiya is most often used to make soup (extremely popular in Egypt, Syria, and Jordan), and the leaves are sensitive to overcooking, which causes them to fall to the bottom of the soup pot instead of remaining suspended in the broth.

“Cooking with the Bible: Biblical Food, Feasts, and Lore” by Anthony F. Chiffolo, Rayner W. Hesse
from Cooking with the Bible: Biblical Food, Feasts, and Lore
by Anthony F. Chiffolo, Rayner W. Hesse
Greenwood Press, 2006

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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39 comments

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  • Your hair?! It’s different?! I love it you beautiful woman! This entire time watching this, I just think how excited I am for you to have kids because you seem like you’d be such a fun mom lol

  • Best tutorial ever. Clear speech, nice and slow pace, step by step guidance. No annoying music or zooming in and out, just simple focus on the pot. Great explanation of techniques also. 5��

  • This is so cool! My husband, who is Indian, introduced me to Vah Chef partly for a laugh since Vah Chef is so humorous in his presentation but I’ve started preparing several of Vah Chef’s dishes & am loving the results! Now I’m looking for this channel first any time I need a recipe & last week my husband said my Indian cooking has suddenly gone through the roof… Thank you!

  • Vah re vah! Excellent videos. I am a big fan of your’s. Watched almost all of your videos. You are truly inspiring! I do cook myself. and love to eat. Originally from Hyderabad, living in the US. Will try to share some of my recipes. Thanks man.

  • Hey deepica….you look gorgeous here and your makeup n eyeshadow in particular is Perfection ������ do u have a link on this makeup look of urs???

  • sir is it possible to use chicken breasts only to make keema or does the minced meat need to come from a particular part of the chicken?

  • You are my favourite and the best chef. You inspiring me every time I’m cook. I’m European girl who has Indian husband and his so happy how I improve. Thanks to you.

  • Chef I am your deciple, likeo ekalavya, I admire you a lot for teaching me so many dishes.But now a days its pinching me that you are hurting the ladies who came to contest in gemini tv. I thought that you are a great positive person by your smile.Any which ways I am your great fan.

  • sir please visit Pakistan,Afghanistan, Turkey or Lebanon then you will know how to cook flesh, as per hnidu culture you are only grass eaters

  • Meat and dairy contribute to 74% of carbon emmisions. You love if you do your research please. Don’t be ignorant.and just research,if you still want to continue:'( your wish.:)

  • Feels like that food preparation is for himself! Because when he said little bit of onion (it’s for listeners ) but he is pouring too much onion (obviously that’s his liking)! That’s funny! Thanks for the cool yummy recipe…

  • Hi chef, your recipies look awesome, only one problem, like some other chefs that give the exact amount of ingridients, the exact amount of spices, you don’t. I believe there were folks also in previous recipies that also asked about this. Could you please give the amount of ingridients in your recipies, thx chef.

  • Looks good! I need real cumin seeds-I only have the powder. I’m sure it will make a huge difference. Also, need to try putting seasonings in before the meat and fresh tomatoes

  • Hi there Chef! I enjoy your recipes. They have helped me very much since I started cooking after marriage.:) I have a question. Would you recommend that I brown my ground meat before I add them to the curry to remove the fat from it?

  • @deepica PLEASE PLEASE PLEASE.. WHAT IS THE SECRET to your glowy make up!!! Primer? Powder? It’s stunning!!!! I really want to know what base you use to get that!!!

  • Deepika u know what i love about you! Your crazy voice, that very you loud laugh and your authenticity! Mama pandu did a great job she is adorable. Keep shining….from a 50 something Indian woman:)

  • I love mama pandu’s cooking again today.. my mouth was watering!!! I had to get up and eat again �� pls make a South Indian chicken or lamb curry. Thanks guys ����

  • Hi, I have never cooked this dish before.. looks tempting… I have a question: can you tell me if the minced meat should be washed before cooking?

  • HV becum a fan of ur cooking style n recipes, u cook up yummy dishes within minutes and the end result is vah re vah!!! Thnx chef!

  • its kheema..if u knw little bit about urdu u can find the difference..two different letter in urdu for k,one pronounce khaaf,other is kaaf..and kkeema start with khaaf

  • this is an excellent recipe, the only thing misleading is the time he says it takes, unless you par boil the potatoes whilst your doing everything else this dish will take around 1 hr to make before the potatoes are suitably cooked 😉 this is a great recipe and tastes delicious, thanks chef!!!

  • You look sooooo pretty in this video Deepika. Love the dress and your make up is really pretty. Can you kindly make a video for this look? P.s Mom looks good too.����

  • Sir your just amazing the way you carry the show by making it so lively that more than wanting to look at your cooking, you make us so involved in the show by your body language and actions like for eg., “ding chick ding chick” and the way you taste the food makes me drool:D:D:D. All these really tells us how genuine you are about sharing your knowledge without hiding any. I am a great follower of your cooking. Have tried several recipes and almost everything has turned out real good. Thank you Chef. Love you for the culinary knowledge sharing to the world.

  • I EVERY FEEL EVERY TIME THAT I AM BEEN IMPRESSING MY HUSBAND BY LEARNING YOUR RECIPE.KEEP ONGOING ON TEACH US MORE.WORLDS BEST COOK.

  • Salaam my dear chef.. I have watched & loved your cooking for years!! I use many many of your recipes in my home!!!
    Wishing u much continued success,InShaAllah

  • M from german i was don’t know about any cooking but when i visit u after that’s i cook really nice and tasty throw of ur cooking video.. tnxxx for u…..

  • Hi! I can’t find ginger paste in any supermarket here in Rio de Janeiro. But of course I can find ginger root. Can I just add either grated ginger or ginger powder to the recipe instead of ginger paste? How much should I add? Thanks.

  • Thanks for the video. I made this for the first time last night, with homemade chapatis. It was very tasty. Nice tip to make a sandwich with it. I’ll be giving that a try! The version I had didn’t have yoghurt, so will add that next time too. Subscribed….

  • Made this for dinner tonight and it was delicious and easy to make. Being Indian and newly married (working, gyming, etc.), I’m always looking for easy delicious recipes and I love that this one is also Indian! Please keep making more cooking videos with your mom! She’s so cute!

  • Add some Onions, drops 2 handful of it.
    Pinch some salt, drops another 2 handful of it.
    Add some tomatoes put half of the box.
    Add little bit of Garam masala, puts everything out of the cup.

    I have nothing against how you cook and it looks perfectly ok but i really find it funny.
    Im gonna try it now and see how good it is:)

  • chef, I made this today, thanks for the recipe. I added more tomatoes to make the keema more wet. Ate it with tandoori roti, amazing! thx:)

  • When i follow your recipe… i follow it by heart… and the result is always amazing!!!!
    Once a non believer.. now i am your ardent follower… keep rocking!

  • I will be making this tomorrow….. CANT WAIT TO GET STARTED!!!!…. and if it comes out well… I will share it with all my Belgian friends:) 

  • Chef please mention the name who sent you this recipe. Not only this chef for others also who sends different recipes. They will feel happy

  • Deepica I will try this recipe, but with ground chicken. Is there a vegan recipe because my husband is vegan. Deepica go to Target �� and get some cutlery ������������Live Mama Pandu��

  • Love love love! Both of you. Next series shud be on ‘ one pot meals’ ‘ easy, few ingredients meals ‘ meals with10 min prep’…..

  • i really appreciate ur small tips n opinions. its vry very useful. Tomorrow im.gonna cook keema matar so no other guy cooks as good as u.. keep it up Sanjay. n thanks

  • tried this today lam sorry to say there wasn’t a lot of taste compared to other curries I’ve cooked from YouTube very disappointing.

  • Thanks for the recipe-two observations: onions were more like a cupful and not ”4” onions as you recommend. Which one is correct? Please use a wooden spoon/spatula for mixing,stirring etc especially since you appear to be using a non-stick pan!