Aloo keema (Spiced ground turkey with potatoes & peas)
Servings Prep Time
5people 10minutes
Cook Time Passive Time
1hr 1hr
Servings Prep Time
5people 10minutes
Cook Time Passive Time
1hr 1hr
  1. Grind the ginger and garlic to a fine paste.
  2. Marinate the ground turkey with yogurt, chopped onions, ginger garlic paste, coriander powder, cumin powder, chili powder, and salt to taste. Give it a good mix, but don’t over mix.
  3. Cover the mixture, put it in the fridge, and let it marinate for 1-2 hrs.
  4. Heat a large pan or skillet on medium high heat. Add the oil and then add the marinated ground turkey to the pan. Cook, stirring, and breaking down the ground turkey with a heavy metal spatula or spoon. The turkey will release a lot of water, cook till the water dries out. Then begin to fry the minced turkey till it begins to brown and it will start sticking to the pan. Add a little water to release the meat, and then repeat this step 2 times (let meat stick, add a little water to release the meat). This is known as “Bhuoning”, is the process of browning.
  5. Add the chopped green chilies and potatoes give it a good stir. Add the water and bring to a boil. Let it simmer on low heat for 20-25 minutes or till the potatoes are cooked.
  6. Stir in the frozen peas and let it cook for 1-2 minutes. Season to taste.
  7. The keema should be semi-dry, add the lemon juice and a pinch of sugar. Stir in the garam masala and top with chopped cilantro.
  8. Enjoy!
Recipe Notes

Garam masala

2 black cardamom

8-10 cloves

3 bay leaves

½ stick of cinnamon

1 tsp black peppercorns


In a medium pan gently toast the spices on medium low heat for 2-3 minutes. Transfer to a spice grinder and grind until powder fine. Store in airtight container.