Turkey Keema Matar with Warm Naan

Ground turkey and sweet peas simmered in a spiced onion-tomato masala until rich and fragrant, then scooped up with warm naan. A weeknight Indian classic made leaner.

Ingredients

• 2 lb ground turkey
• 12 oz frozen peas
• 2 onions, finely chopped
• 1 can (14.5 oz) diced tomatoes
• 1½ tbsp grated ginger
• 6 garlic cloves, minced
• 1 jalapeño or green chili, minced
• 2 tsp garam masala
• ¼ cup plain Greek yogurt
• ½ bunch cilantro, chopped
• 4 naan

From your pantry: 2 tbsp oil, 1 tsp cumin seeds, 1 tsp turmeric, 2 tsp ground coriander, 1 tsp Kashmiri chili powder or paprika, salt.

Instructions

1. Heat the oil in a large skillet over medium-high. Add the cumin seeds for 20 seconds, then the onions and cook until golden, 8 to 10 minutes.
2. Add the ginger, garlic and chili and cook 1 minute. Stir in the turmeric, coriander, chili powder and 1½ tsp salt for 30 seconds.
3. Add the turkey and cook, breaking it into small crumbles, until no pink remains, 6 to 7 minutes.
4. Stir in the tomatoes and yogurt and simmer, stirring now and then, until thick and the oil separates at the edges, 8 to 10 minutes. Add the peas and cook 3 minutes, until hot.
5. Stir in the garam masala and most of the cilantro. Warm the naan in a hot oven or dry skillet and serve with the keema, topped with the rest of the cilantro.

Tip: Stir the yogurt in off the heat first, then return the pan to the stove. Hitting it with high heat straight away can make it curdle.

Nutrition per serving

Good for

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