Low Fat Keema
Savor the rich and aromatic flavors of Indian cuisine with this healthier twist on classic Keema. Our Low Fat Keema recipe features lean ground turkey or chicken, making it a lighter yet equally satisfying alternative to traditional minced meat dishes. Infused with a vibrant medley of spices—like garam masala, turmeric, and cumin—and complemented by fresh green peas and juicy tomatoes, this dish is a hearty, protein-packed delight. Perfectly balanced with the warmth of ginger, garlic, and green chilies, it’s both fragrant and flavorful without being overly heavy. Ready in just 45 minutes and garnished with fresh cilantro, this versatile recipe can be served with rice, bread, or even rolled into wraps for a quick and nutritious meal. Ideal for those seeking a low-fat, wholesome option, Low Fat Keema brings traditional comfort food into your modern healthy eating plan!
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Recipe Information
Ingredients
- 500 grams lean ground turkey or chicken
- 1 medium onion, finely chopped
- 1 inch piece ginger, minced
- 3 pieces garlic cloves, minced
- 2 pieces green chilies, finely chopped
- 1 large tomato, finely chopped
- 1 cup green peas, fresh or frozen
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 1 teaspoon salt, or to taste
- 1 tablespoon cooking spray or 1 tablespoon oil
- 2 tablespoons fresh cilantro, chopped
Instructions
Spray a large non-stick pan with cooking spray or add 1 tablespoon of oil and heat it over medium heat.
Add the finely chopped onion and sauté for 4-5 minutes until translucent.
Add the minced ginger and garlic to the onions, and cook for another 2 minutes until fragrant.
Add the finely chopped green chilies and cook for 1 minute.
Stir in the chopped tomato and cook until they become soft and mushy, about 5 minutes.
Add coriander powder, cumin powder, garam masala, turmeric powder, red chili powder, and salt. Stir well to combine the spices with the onion-tomato mixture.
Add the lean ground turkey or chicken to the pan. Break it up using a spatula and mix it well with the spices and vegetables.
Cook the meat until it is no longer pink, stirring occasionally, about 10 minutes.
Add the green peas to the meat mixture and cover the pan to let it cook for an additional 5 minutes, allowing the peas to heat through and soften.
Uncover the pan, check the seasoning, and adjust salt if needed.
Garnish with fresh chopped cilantro and serve hot with rice, bread, or as a filling in wraps.
Nutrition Facts
Calories |
1203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.5 g | 76% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 2617 mg | 114% | |
| Total Carbohydrate | 51.2 g | 19% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 19.8 g | ||
| Protein | 123.6 g | 247% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 242 mg | 19% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2533 mg | 54% | |
*The % Daily Value 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.
