Turkey Keema Matar with Mint Raita and Garlic Butter Naan
Keema is the North Indian weeknight hero: spiced mince cooked down until every crumb is coated in a rich, brick-red masala. This version swaps lamb for ground turkey and folds in sweet green peas, so it stays light but tastes anything but, and a cool mint raita plus garlic butter naan turn it into a proper feast in 40 minutes.
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Nutrition (per serving)
Keema is the North Indian weeknight hero: spiced mince cooked down until every crumb is coated in a rich, brick-red masala. This version swaps lamb for ground turkey and folds in sweet green peas, so it stays light but tastes anything but, and a cool mint raita plus garlic butter naan turn it into a proper feast in 40 minutes.
The flavour is built in the first ten minutes, so don't rush the onions: let them go deep golden before the garlic and ginger go in, and give the spices a full minute in the hot fat with the tomato paste so they toast rather than taste raw. Turkey thigh mince (or 7% fat) stays juicier than breast, and frozen peas are perfect here. Leftovers are even better the next day.
Step-by-step instructions
Make the raita: stir the grated, squeezed cucumber and chopped mint into the Greek yogurt with a pinch of salt. Chill until serving.
Heat the oil and ghee in a large skillet over medium-high heat. Add the onion with a pinch of salt and cook for 7 to 8 minutes until deep golden, then stir in the garlic, ginger and green chili for 1 minute.
Add the ground turkey and break it up with a wooden spoon. Cook for 6 to 7 minutes until it is no longer pink and browning in spots, spooning off any excess liquid.
Stir in the tomato paste and all the spices and fry for 1 to 2 minutes until brick-red and fragrant. Add the water and peas and simmer for 5 minutes until the peas are tender and the masala clings to the mince.
Brush the naan with the garlic butter and warm in a dry pan for about 1 minute per side until blistered. Finish the keema with lemon juice, cilantro and red onion, and serve with the raita and naan.
Make it ahead: keema keeps for 3 days in the fridge and reheats beautifully with a splash of water. For extra heat, leave the seeds in the green chili or finish with a pinch of chili flakes; for a lower-carb plate, swap the naan for basmati or crisp lettuce cups.
Ingredients
- 500 g ground turkey (thigh or 7% fat)
- 1 tbsp neutral oil
- 1 tbsp ghee or butter
- 1 large yellow onion, finely diced
- 3 garlic cloves, finely minced
- 1 tbsp finely grated fresh ginger
- 1 green chili, finely chopped
- 3 tbsp tomato paste
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp Kashmiri chili powder (or 1/2 tsp paprika + pinch cayenne)
- 1/2 tsp ground turmeric
- 150 g frozen peas
- 120 ml water
- 1/2 lemon, juiced
- Small bunch fresh cilantro, chopped
- 1/2 small red onion, thinly sliced
- 200 g plain Greek yogurt
- 1/2 cucumber, coarsely grated and squeezed dry
- Small handful fresh mint leaves, finely chopped
- 3 store-bought naan breads
- 1 tbsp butter, melted with 1 grated garlic clove
- Salt, to taste
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Step-by-Step
- 1
Make the raita: stir the grated, squeezed cucumber and chopped mint into the Greek yogurt with a pinch of salt. Chill until serving.
- 2
Heat the oil and ghee in a large skillet over medium-high heat. Add the onion with a pinch of salt and cook for 7 to 8 minutes until deep golden, then stir in the garlic, ginger and green chili for 1 minute.
- 3
Add the ground turkey and break it up with a wooden spoon. Cook for 6 to 7 minutes until it is no longer pink and browning in spots, spooning off any excess liquid.
- 4
Stir in the tomato paste and all the spices and fry for 1 to 2 minutes until brick-red and fragrant. Add the water and peas and simmer for 5 minutes until the peas are tender and the masala clings to the mince.
- 5
Brush the naan with the garlic butter and warm in a dry pan for about 1 minute per side until blistered. Finish the keema with lemon juice, cilantro and red onion, and serve with the raita and naan.
Recipe
Turkey Keema Matar with Mint Raita and Garlic Butter Naan
Ingredients
- 500 g ground turkey (thigh or 7% fat)
- 1 tbsp neutral oil
- 1 tbsp ghee or butter
- 1 large yellow onion, finely diced
- 3 garlic cloves, finely minced
- 1 tbsp finely grated fresh ginger
- 1 green chili, finely chopped
- 3 tbsp tomato paste
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp Kashmiri chili powder (or 1/2 tsp paprika + pinch cayenne)
- 1/2 tsp ground turmeric
- 150 g frozen peas
- 120 ml water
- 1/2 lemon, juiced
- Small bunch fresh cilantro, chopped
- 1/2 small red onion, thinly sliced
- 200 g plain Greek yogurt
- 1/2 cucumber, coarsely grated and squeezed dry
- Small handful fresh mint leaves, finely chopped
- 3 store-bought naan breads
- 1 tbsp butter, melted with 1 grated garlic clove
- Salt, to taste
Instructions
- 1
Make the raita: stir the grated, squeezed cucumber and chopped mint into the Greek yogurt with a pinch of salt. Chill until serving.
- 2
Heat the oil and ghee in a large skillet over medium-high heat. Add the onion with a pinch of salt and cook for 7 to 8 minutes until deep golden, then stir in the garlic, ginger and green chili for 1 minute.
- 3
Add the ground turkey and break it up with a wooden spoon. Cook for 6 to 7 minutes until it is no longer pink and browning in spots, spooning off any excess liquid.
- 4
Stir in the tomato paste and all the spices and fry for 1 to 2 minutes until brick-red and fragrant. Add the water and peas and simmer for 5 minutes until the peas are tender and the masala clings to the mince.
- 5
Brush the naan with the garlic butter and warm in a dry pan for about 1 minute per side until blistered. Finish the keema with lemon juice, cilantro and red onion, and serve with the raita and naan.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.