With all the abundant vegetables in the farmer’s market, it is hard not to pick up lots and lots of fresh produce with out thinking twice. I bought too many vegetables and didn’t know what I was going to do with them. I had not made keema in a while and already had some ground turkey in the fridge.
Keema is any kind of ground meat cooked with either potatoes or any other kind of vegetables.
I decided to use up my green beans, green onions, dill and cilantro by making a green sauce. I then used the sauce as the base for the keema. I cooked the ground turkey in it with cumin seeds. I then added the chopped green beans and cooked them till they were soft but not mushy. I made sure they retained their color.
As I was cooking, I realized I had a one pot meal in front of me- and how I love coming up with these beauties! I made fresh rotis and it was a perfectly balanced meal that the whole family enjoyed.
- 1 cup fresh cilantro, chopped
- ½ cup fresh dill, chopped
- 3 garlic cloves
- 4 green onions, chopped
- Water to help the blender grind into paste
Add the cilantro, dill, garlic and green onions to a blender. Add a bit of water to start it off. Use water to a minimum- just enough to form a smooth paste. Take out and keep aside.
- 1 cup green beans, the ends cup up and cut into ½ pieces
- 1 pound ground turkey
- 2 tablespoons extra light olive oil
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
Heat the olive oil in a medium saucepan and add the cumin and coriander. Saute for 30 seconds or till the seeds begin to sizzle. Add the turkey meat and sauté on high heat, separating the meat with a spatula- for about 3 minutes. Add the green paste and sauté on medium high heat for 4-5 minutes. Add the salt and garam masala as well as the beans. Mix well and lower the heat and cover with lid. Cook for 15 minutes and take the lid off. Saute the meat and beans on a high heat, stirring constantly until any excess moisture evaporates. Check for seasonings and serve with rice or roti.