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Persian Keema


  • 1 packet of Blue Tribe’s plant based keema
  • 2 tbsp ginger & garlic paste
  • A handful of coriander
  • 1 green chilli chopped
  • rd cup of dill chopped
  • 1 large onion chopped
  • ½ cup boiled green peas
  • 7 cashews (soaked in water for an hour)
  • 2 big tbsp. plant based yoghurt
  • 2 green chillies split
  • 3 tbsp cooking oil/vegan ghee
  • 1 tbsp salt (more as per taste)
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • 1 tsp cumin-coriander powder


  1. Make a paste of soaked cashews with some water. Add it into plant based yoghurt and mix well. Keep aside. 
  2. Make a paste with the garlic, ginger, chillies, dill, coriander, onions and some water, in the mixer. Keep aside. 
  3. In a hot pan add some oil/vegan ghee and add the keema. Stir fry till it is partially cooked. 
  4. Add the boiled green peas 
  5. Add the green paste to the keema and cover for 5 minutes. Once the paste is completely cooked, it will leave oil and water will evaporate. 
  6. Add the masalas - salt, turmeric, garam masala, cumin and coriander powder. 7. Stir in the cashew and yoghurt paste.
  7. In a tadka pan, heat some oil and add slit green chillies. Once they splutter, add them to the keema. 
  8. Garnish with fresh chopped coriander and lemon wedges. 
  9. Serve it hot with soft buttery bread or saffron rice.

Recipe by - @tanvidhurandhar 



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