Turkey Cabbage Kheema Curry

I usually make the kheema curry whenever we buy turkey. But this time I tried some turkey pakodas and had some left over turkey meat in the freezer. This was not sufficient enough for our lunch. So I decided to add some filler to the meat and make it up for our lunch pate.. ;) So came the turkey cabbage kheema curry. Here I have used purple cabbage, but the recipe can be adapted with normal cabbage too.
Things needed
Ground turkey meat - 1lbs or 1/2kgs
Onions - 2nos. large sized
Tomatoes - 2nos. large sized

Purple Cabbage - 2 Cups ( Coarsely chopped)Green chillies - 3nos.
Cinnamon stick - 1 no.
Jeera/Cumin seeds - 1 tsp
Kashmiri Chilly powder - 2 tbsp
Tumeric powder - 1 tsp
Dhaniya powder - 1 tbsp
Garam masala powder - 1 tbsp
Curry leaf powder - 1 tsp
Oil - 1tbsp
Water - 1/2 Cup
Mint and coriander - 1/4 Cup (Chopped)

To grind
Ginger - 1 medium sized piece
Garlic - 6 large pearls
Cloves - 4 nos.
Cardamon - 2 nos.
Whole pepper - 1 tsp
Saunf/Fennel seeds/sombu - 1 tbsp


Heat oil in a pressure cooker, add cinnamon, green chilly, tumeric powder, jeera and saute for 2 minutes. Add onions, tomatoes and cook until the onions turn pink. Meanwhile grind all the ingredients listed under 'to grind' into a fine paste. Add this paste to the onions and fry for 5 minutes.

Then add the chilly powder, dhaniya powder, curry leaf powder, cabbage and ground turkey meat. Cook the mixture for about 10 minutes on open fire. Then add the garam masala powder, water and cook the meat under pressure for 3 whistles.


Open the cooker after the pressure is released. Now check the consistency of kheema curry and garnish it with mint and coriander. I kept the curry bit dry to go with chapathi. We adjust the consistency by adding little more water if needed. This curry goes well with rice, dosa or chapathi. Use of purple cabbage made the kheema curry colorful and it was really inviting.

This recipe along with Turkey kheema goes to Divya's Show me your curry event and to Priya's Cooking with seeds-fennel event