Low Fat Keema Matar
Savor the bold flavors of "Low Fat Keema Matar," a healthier twist on the classic Indian dish that combines lean ground turkey with vibrant green peas and aromatic spices. Perfect for those seeking a lighter option without compromising on taste, this one-pot recipe features a fragrant blend of cumin, turmeric, coriander, and garam masala, balanced beautifully with creamy low-fat yogurt. Ready in just 45 minutes, this high-protein, low-fat keema is ideal for busy weeknight dinners or hearty meal prep. Garnished with fresh cilantro and served alongside warm roti or fluffy basmati rice, this dish is a feast for both the senses and the health-conscious palate.
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Recipe Information
Ingredients
- 500 grams Lean ground turkey
- 1 cup Green peas
- 1 medium Onion, finely chopped
- 1 medium Tomato, finely chopped
- 1 tablespoon Ginger garlic paste
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Low-fat yogurt
- 2 tablespoons Cilantro, chopped
- 1 tablespoon Olive oil
- 1 cup Water
Instructions
Heat a large nonstick pan over medium heat and add the olive oil.
Once the oil is hot, add the cumin seeds and let them splutter for a few seconds.
Add the chopped onions and sauté until golden brown, approximately 5-6 minutes.
Stir in the ginger garlic paste and cook for another 2 minutes until the raw aroma disappears.
Add the chopped tomatoes and cook until they become soft and mushy, about 3-4 minutes.
Lower the heat slightly and add turmeric powder, red chili powder, coriander powder, and salt. Stir well to combine the spices with the onion-tomato mixture.
Add the lean ground turkey, breaking it apart with a spatula, and cook until it turns brown and is thoroughly mixed with the spice base, roughly 5-7 minutes.
Mix in the yogurt and continue cooking for another 3 minutes, stirring occasionally.
Pour in the water and bring the mixture to a gentle boil.
Add the green peas, stir well, and cover the pan. Let the keema simmer on low heat for about 10-12 minutes, allowing the flavors to meld and the peas to cook.
Sprinkle the garam masala over the keema and fold well to combine. Adjust salt if needed.
Garnish with freshly chopped cilantro.
Serve hot with roti, naan, or rice.
Nutrition Facts
Calories |
1090 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.7 g | 68% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 359 mg | 120% | |
| Sodium | 2746 mg | 119% | |
| Total Carbohydrate | 56.3 g | 20% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 19.1 g | ||
| Protein | 114.1 g | 228% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 316 mg | 24% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2385 mg | 51% | |
*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.
