Quick & Flavourful Turkey Keema with Garlic Naan

Method

1. 1

   Heat a generous swirl of cooking oil in a wide, non-stick pan over medium heat. Add the finely chopped red onion and sauté until it turns a delicate golden-brown, releasing its sweet aroma – about 5-7 minutes.

2. 2

   Stir in the fragrant ginger-garlic paste and slit green chilies. Sauté for another minute until the raw smell dissipates, creating a rich aromatic base.

3. 3

   Introduce the turkey mince to the pan. Break it apart with your spoon, stirring continuously until it loses its pinkness and browns lightly, about 5-8 minutes.

4. 4

   Add the powdered spices: coriander, cumin, turmeric, red chili powder, and salt. Mix thoroughly, allowing the mince to absorb these vibrant flavours and cook for 2 minutes until fragrant.

5. 5

   Pour in the pureed tomatoes and a splash of water. Bring to a gentle simmer, then cover and cook on low heat for 10-12 minutes, letting the keema tenderize and the flavours meld beautifully into a rich, thick sauce.

6. 6

   Uncover, increase heat slightly, and stir until any excess liquid evaporates and the keema glistens with oil. Sprinkle in the garam masala and fresh coriander, stirring gently to infuse the final aromatic notes.

7. 7

   While the keema finishes, warm the garlic naan pieces. You can toast them lightly on a dry pan, microwave for 30 seconds, or heat in a preheated oven until soft and fragrant.

8. 8

   Serve the steaming, aromatic turkey keema generously alongside the warm, fluffy garlic naan. Garnish with an extra sprinkle of fresh coriander for a burst of colour and freshness.