Ingredients:

  • 1 lb ground turkey (93% lean)
  • 2 medium potatoes, peeled and cut into 1/2 inch cubes
  • 2 tbsp avocado oil or ghee
  • 1 large onion, finely diced
  • 1 tbsp ginger-garlic paste
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1 tsp turmeric powder
  • 1 tsp Kashmiri red chili powder
  • 1/2 tsp garam masala
  • salt to taste
  • 2 medium tomatoes, finely chopped
  • 1/2 cup green peas
  • 1/4 cup water or low-sodium chicken broth
  • 2 tbsp fresh cilantro, chopped
  • 1 tbsp lemon juice

Instructions:

  1. Heat oil or ghee in a large heavy-bottomed skillet over medium heat. Add cumin seeds and sauté until they sizzle and become fragrant.
  2. Add the finely diced onions to the skillet and sauté until they reach a translucent, golden-brown hue.
  3. Stir in the ginger-garlic paste and cook for 1 minute until the raw scent disappears.
  4. Add the chopped tomatoes, turmeric, coriander, and red chili powder. Cook until the tomatoes soften and the oil begins to separate from the masala.
  5. Add the ground turkey to the pan. Break it apart with a spatula and cook until the meat is no longer pink and begins to brown slightly.
  6. Fold in the potato cubes, ensuring they are well-coated in the spice mixture.
  7. Pour in the water or chicken broth, cover the pan with a tight-fitting lid, and reduce heat to low.
  8. Simmer for 20–25 minutes, or until the potatoes are fork-tender but not falling apart.
  9. Stir in the green peas, fresh cilantro, and lemon juice before serving.