Keema Matar is a South Asian curry that is traditionally made with ground meat and peas. My recipe takes a few shortcuts, and I use my favourite protein of choice, Canadian Turkey.
Add oil to your pot and turn the heat to medium.
Add the whole spices.
Sauté for a few minutes.
Turn heat to above medium.
Add chopped ginger and garlic. Sauté for a few minutes till there is some colour to the garlic.
Add green chillies and sauté some more
Add chopped onions and toss and cook for 3-4 mins till the onions and soft and are pale brown
Add tomato paste - or in my case red pepper paste.
Cook for 10-15 mins till the mixture comes together and oil is released from the mixture.
Add the turkey mince to the onion mixture. Toss and coat and sauté.
Add the black pepper, salt and red chilli powder (optional).
Toss the ground turkey and cook for a few minutes.
Turn to high for a minute, toss and deglaze the pan.
Turn the heat to just below medium. Put the lid on and walk away.
Serve warm with naan or rice alongside sliced sauteed potatoes and onions.