Kashmiri Turkey-Potato Bake

Serves 4

  • 1 tablespoon vegetable oil
  • 1 cup sliced onion
  • 1 teaspoon cumin seeds
  • 1 jar Maya Kaimal Kashmiri Curry
  • 1/4 cup plain yogurt
  • 2 cups cooked turkey (shredded or diced leftover meat works well)
  • 1 cup cooked vegetables (leftover carrot and pearl onions, used here)
  • 2 cups cooked mashed potatoes
  • Preheat oven to 350 degrees.
  • Heat oil in a medium sauté pan. Add the onion and cumin seeds. Sauté over medium-high heat until the onions are softened and starting to brown, about 10 minutes. Set aside.
  • In a medium bowl, combine Maya Kaimal Kashmiri Curry, cooked turkey, leftover vegetables, and yogurt and stir well. Transfer mixture into a 2-quart or 8”x8”x2” casserole dish or 9” deep pie plate.
  • Loosen the mashed potatoes with a fork, adding a little water or milk if needed. Spread the mashed potatoes evenly over the filling. Use the tines of a fork to make a striped pattern along the top of the potatoes. Spread the sautéed onion mixture over the potatoes.
  • Place in oven in the hot oven and bake 25 minutes, or until browned lightly on top and the casserole is heated through.



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