Mumbai Aloo Keema with Toasted Dinner Rolls

Name: Mumbai Aloo Keema with Toasted Dinner Rolls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 tablespoon olive oil; 0.75 pound ground turkey (lean); 1 yellow onion (small, finely chopped); 1 tablespoon fresh ginger (minced); 2 clove garlic (minced); 1 Russet potato (medium, peeled and diced into 1/2-inch cubes); 1 teaspoon ground cumin; 1 teaspoon ground coriander; 0.5 teaspoon ground turmeric; 0.5 teaspoon garam masala; 0.25 teaspoon cayenne pepper; 0.5 cup diced tomatoes (undrained); 0.5 cup water; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 2 dinner rolls; 1 tablespoon fresh cilantro (chopped)

A flavorful and hearty ground turkey and potato curry (keema aloo) spiced with ginger, garlic, and traditional Indian masalas, served with soft toasted dinner rolls to soak up every last drop.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 2
Cuisine: Indian
Difficulty: Easy
Cost: $3.29/serving

Dietary

Nut-Free
Egg-Free
High-Protein

Ingredients

1 tablespoon olive oil
0.75 pound ground turkey (lean)
1 yellow onion (small, finely chopped)
1 tablespoon fresh ginger (minced)
2 clove garlic (minced)
1 Russet potato (medium, peeled and diced into 1/2-inch cubes)
1 teaspoon ground cumin
1 teaspoon ground coriander
0.5 teaspoon ground turmeric
0.5 teaspoon garam masala
0.25 teaspoon cayenne pepper
0.5 cup diced tomatoes (undrained)
0.5 cup water
0.5 teaspoon salt
0.25 teaspoon black pepper
2 dinner rolls
1 tablespoon fresh cilantro (chopped)

Instructions

Heat 1 tablespoon olive oil in a large skillet or pot over medium-high heat. Add 3/4 pound ground turkey and cook, breaking it apart with a spoon, until browned, about 5-7 minutes. Drain any excess fat and set the cooked turkey aside.
Add 1 small yellow onion to the same skillet and cook for 3-4 minutes until softened. Stir in 1 tablespoon fresh ginger and 2 cloves garlic, cooking for 1 minute until fragrant.
Add 1 medium Russet potato cubes and cook for 3-4 minutes, stirring occasionally, until slightly tender.
Stir in 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon ground turmeric, 1/2 teaspoon garam masala, and 1/4 teaspoon cayenne pepper (if using). Cook for 1 minute until aromatic.
Return the cooked ground turkey to the skillet. Add 1/2 cup canned diced tomatoes and 1/2 cup water. Stir to combine.
Bring to a simmer, then reduce heat to low, cover, and cook for 8-10 minutes, or until the potatoes are tender and the sauce has thickened. Stir occasionally.
Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, adjusting to taste.
While the keema cooks, lightly toast 2 dinner rolls. Slice them open, if desired.
Serve the keema aloo hot with the toasted dinner rolls. Garnish with 1 tablespoon fresh cilantro, if desired.

Notes

Using lean ground turkey helps keep this dish lighter. You can also add 1/2 cup of frozen peas in the last 5 minutes of cooking for added vegetables and color. If you prefer, substitute the dinner rolls with any flatbread like paratha or pita.

Nutrition (per serving)

Calories: 610
Protein: 38.9 g
Carbohydrates: 54.7 g
Fat: 26.6 g
Fiber: 4.6 g
Sodium: 1038 mg
Saturated Fat: 6.2 g
Sugar: 9.5 g
Cholesterol: 135 mg