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Panjabi keema recipe

A serving of minced turkey keema, dotted with peas and topped with coriander, on a plate with a chapati and a spoonful of yoghurt

Prep time
15 mins

Cooking time
20 mins

Super easy


  • 30ml rapeseed oil 
  • 2 onions, finely chopped 
  • 4 garlic cloves, finely chopped
  • 400g tin of chopped tomatoes
  • 20g fresh ginger, peeled and chopped 
  • 4 green chillies 
  • 150g frozen peas 
  • 1.5 teaspoons turmeric 
  • 700g turkey mince 
  • 1 teaspoon of salt (optional)
  • 1.5 teaspoon cumin powder 
  • 1.5 teaspoon coriander
  • 2 teaspoons garam masala 
  • Fresh coriander (to serve), finely chopped

Swap tip

To reduce the salt content of the dish, try swapping the salt for paprika or garam masala.

Nutritional information

Nutritional analysis, per adult portion (¼ recipe)

  • 1,886kJ / 451kcal
  • 53g protein
  • 9.2g carbohydrate, of which 7g sugars
  • 20g fat, of which 0.8g saturates
  • 6.6g fibre
  • 1.3g salt


Blend the chopped tomatoes, ginger and green chillies together, and set aside for later.


Heat the oil in a non-stick pan on medium heat and cook the chopped onions for 5 minutes or so. Once softened and beginning to brown, add the chopped garlic and cook for a further 3 minutes.


Add the blended tomato, ginger and chilli mix to the pan, along with the turmeric and frozen peas. Stir well and cook for a further 3 minutes.


Add the turkey mince to the pan along with the remaining spices. Mix well and keep cooking on a medium heat until the meat has turned white. Cover the pan, turn the heat to low and cook for another 5 minutes.


Remove the lid and carry on cooking for a few minutes to allow any excess water to evaporate. Once ready, top with chopped coriander.

Serve with chapatis or in a wrap with plain yoghurt.