California Walnut Keema

Course dinner, Main Course
Cuisine Indian
Keyword keema
Prep Time 25 minutes
Cook Time 10 minutes
Servings 4
Calories 271kcal


  • 130 g California Walnuts
  • 1/2 small onion finely chopped
  • 1 bay leaf
  • 2 small pieces of cinnamon bark
  • 3 cardamom pods
  • 1 tbsp garlic ginger paste
  • 1/2 tsp cumin
  • 1 tsp garam masala
  • 1/4 tsp turmeric
  • 1/4 tsp chilli
  • 4 tbsp tomato purée
  • 1/4-12 cup water
  • 1 tbsp lemon juice
  • 1 tsp maple syrup
  • Salt & pepper
  • 60 g frozen peas thawed


  • Place the California Walnuts in a food processor and pulse a few times until crumbly. Don’t blend for too long. You don’t want the texture to be too fine.
  • Transfer to a bowl and cover with lukewarm water. Leave to soak for 15-20 minutes, then drain.
  • Heat 1 tbsp oil in a frying pan. Sauté the onions for about 5 minutes until transparent, then add the bay leaf, cinnamon bark and cardamom pods. Cook for another minute.
  • Add the garlic ginger paste and spices, then add the walnut mince. Toss and cook for a couple of minutes.
  • Add the tomato puree, water, maple syrup and lemon juice and season to taste with salt and pepper. Continue cooking until the mixture thickens (about 5 minutes), then fold in the thawed peas. Take off the heat, garnish with fresh coriander and serve with rice. Enjoy!


Serving: 96g | Calories: 271kcal | Carbohydrates: 7.3g | Protein: 7.4g | Fat: 23g | Saturated Fat: 2.5g | Fibre: 3.8g | Sugar: 5.3g


Salt: 0.12g
Nutritionals are based on 4 servings
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