Thursday, November 22, 2007

Turkey Kheema Matar

Today is Thanksgiving. I wanted to keep"Turkey" on today's dinner table. But baking a giant turkey is not my cup of tea. So finally I thought I can use ground turkey to make "Turkey Kheema". I think turkey is pretty bland compared to chicken. So for our Indian palette, I marinated it overnight with green masala of ginger, garlic, cilantro, green chilies. And next day, made kheema. It tasted really nice.

Here's what I did.

Turkey Kheema Matar
1 lb Ground turkey breast
1/4 cup yogurt
Half of green paste
1/2 tsp. turmeric powder

1 tbsp oil
5 black peppercorns
2 cloves
2 cardamoms
1" cinnamon
1 bay leaf
1 tsp. cumin seeds
*Remaining Half of Green Paste
1 Medium onion, chopped
2 tomatoes, chopped
*Grind to fine paste
1 bunch cilantro/coriander leaves
3-5 green chilies
1" ginger
5 garlic cloves
You will also need
1 tsp garam masala
1 tsp paprika
1 cup frozen peas
1 lemon
Salt to taste

Handful of cilantro/coriander leaves, chopped

1. Grind green masala paste. Add half of the paste to whisked yogurt and turmeric powder. Marinate turkey with this yogurt mixture. Refrigerate for at least 3 hours or up to 8 hours.
2. Heat oil in a Pressure cooker. Add whole spices. As they change color one shade darker, add remaining half of the paste. Sauté for 5 minutes. Add onions.
3. Add tomatoes, after onions are evenly browned. Stir fry tomatoes for about 7 minutes, till the tomatoes are mushy.
4. Add marinated kheema. Stir fry. Add  garam masala, paprika. Pressure cook for 5-7 whistles.
5. Open the lid. Add frozen peas and salt.
6. Simmer till peas are cooked. Switch off the gas.
7. Squeeze lemon. Mix. Garnish with chopped cilantro.
Note -
1. You can use ground chicken/mutton instead of turkey.


LinkWithin Related Stories Widget for Blogs