Kenji's Cooking Show | Keema Matar
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- เผยแพร่เมื่อ 10 พ.ค. 2020
- Keema matar is a classic Mughal dish popular all over the Indian subcontinent. It's typically made with ground lamb or goat cooked with peas, but today I had pork and beef so that's what I used. I also mixed some fava beans in with the peas. It's delicious and a good place to dip your toes into the wonderful world of spices and South Asian curries.
Here I also pair it with homemade naan (I'll put up a video for that separately at some point) and potatoes cooked with spices that, since in the process of editing this video, I realize are similar to a thing called "Bombay Potatoes," which I will now go and obsessively look up, as is custom.
Recipe:
Equipment:
Spice grinder or mortar and pestle
Assorted bowls
A wok or Dutch oven
A wooden spoon
A box grater
Ingredients:
1 pound ground meat (such as lamb or beef)
1 cup water
4 tablespoons butter
1 large onion, finely diced
1 small cinnamon stick
1 star anise pod
2 bay leaves
Salt
4 cloves garlic
1 (2-inch) knob of ginger, peeled and cut into disks
1 small hot pepper, such as Serrano or japlapeño, finely minced
1 tablespoon freshly ground cumin seed
2 teaspoons freshly ground coriander seed
1/2 teaspoon ground cardamom
1 teaspoon ground turmeric
1 teaspoon ground dried chili (such as kashmiri powder, or any other spicy chili powder you'd like, or not spicy if you don't want spice)
1 large beefsteak tomato, cut in half
1/2 pound shelled fresh peas or frozen peas, thawed
Big handful chopped fresh cilantro
1. Combine the meat and water in a bowl and squeeze with your fingers to make a kinda loose meat sludge. Wash your hands and set the meat aside.
2. Heat butter in a wok or Dutch oven until melted. Add the onion, cinnamon stick, star anise pod, and bay leaves and cook over medium-high heat, stirring, until onion is deeply browned, about 10 minutes. Add garlic, ginger, and minced hot pepper and cook, stirring, until fragrant, about 1 minute. Add the ground spices and cook, stirring, until fragrant, about 30 seconds.
3. Hold the cut-side of one tomato half against the large holes of a box grater with the open palm of your hand against its skin. Grate the tomato directly into the wok, leaving the skin behind. Stir the wok, then add the meat/water mixture and stir again.
4. Cook, covered, until the sauce has reduced to a rich gravy, about 12 minutes. Stir in peas and cook for a minute longer, then stir in the cilantro. Serve.
Grilled potato salad recipe:
www.seriouseats.com/2015/06/h...
The knives I'm using here (these are not ads, I do not take sponsorships or do ads):
Wusthof 3.5-inch paring knife: www.amazon.com/W%C3%BCsthof-4...
KAN Core knife: www.amazon.com/KAN-8-inch-Dam... - แนวปฏิบัติและการใช้ชีวิต
![จังหวะนี้ - เม้ก อภิสิทธิ์ [ Official MV ] จอนนี่มิวสิค](http://i.ytimg.com/vi/4gQRZCkRyiU/mqdefault.jpg)
Starting off with a terrible pun, this is gonna be good!
It's one of the best tbh
Holy shit I didn't notice it until I read your comment
Nigel Dookie xD
Wish that alliteration at the end had been a pun too... "Reminds me of my matar's"?
Came here to say just that 😂
"I think it doesn't really matar" Kenji's on fire
nah
0:07
😂😂😂 I subbed because of that joke lmfaooooo 😊
The "hope my kid is feeling like tolerating spices today" mindset is a truly classic indian mom approach to cooking and i commend that. Growing up in my indian household my mom would make this all the time and its so cool to see someone who isn't Indian/South Asian not just getting the recipe right but showing a real appreciation and understanding for the cooking styles and culture.
making your child eat spicy food when they don't like it is literally inflicting pain on them. It's not culture, its an asshole move that's carried through cultures
@@mrastleysghost is ketchup spicy for you?
@@mrastleysghost Hey dude, there's 'oh this stings and I'm not the biggest fan of it' levels of spicy and 'I am in tears, please let this end' levels of spicy. I don't think the OP was implying that they liked it when family members forced their kids to go through the second one.
Sharing your specific love for food with your children IS culture, and I think most parents have, at some point, tried to sneak something into their kids' meals to get them out of being as picky (in my culture, it's offal). In this case, it just happens to be a flavor profile that can be painful if leaned into too much.
Shoutout from India bless up
Fuck you
@@OneDayIMay91Bil dude !!!
@@mohamadalrashed9064 no hate to Indians, I'm Indian myself , just feel like this guy needs to fuck off . No real reason why , just
@@OneDayIMay91Bil but why though
@@OneDayIMay91Bil y being a dick tho
Thank you so much for the shout out on my KAN Core knives! I hope to live up to your recommendation. Also, I feel honored to have witnessed photos that have the potential of being in your new book. I hope you fit in a bunch of Thai street food recipes (my complete wok repertoire) and a bunch of wok puns. :)
And thank you for the discount code--I look forward to using the knife!
Mark Berman Sure thing! I appreciate the support.
Barney Lund Just placed my order and looking forward to receiving the new addition to the arsenal! Best of luck with your business!
@@ryanmichaud5225 I really appreciate it. Thanks, Ryan!
I have been looking for an upgrade over my current workhorse, so I am eagerly awaiting an order that will be placed likely next week! Your knives look phenomenal (and I promise to make a lot of Thai food with it)
Oh to be actually perched on top of kenjis head, surveying his craft, lest we must resign to this virtual torture instead
Conniptions...
@J. Kenji López-Alt - can you talk about how you guage how much "pinch" of salt to add, and when do you add, whenever youre cooking these delicious and educational videos. Home cooks like us want to level up their game like the pros but we dont know the little tips and tricks of salting.
@@MrDW72 When he says a pinch, look at which fingers he's using to "pinch" the salt. I generally use my pointer and middle finger combined with my thumb as a two finger pinch, add or subtract fingers for more or less salt.
Try it out with a scale, you'll find that even though you're not measuring, using a one, two, three or even four-fingered pinch of salt will yield just about the same weight in salt (respectively) every time.
shoots brah. thanks.
actually meets bad old english? the use of lest makes no sense btw. edit: take out the actually and replace lest with alas and it will make more sense.
Two new techniques learned today...slammin’ herbs and grating tomatoes! Thanks so much, Kenji! The use of cooking ground meat with water is quite common in Mexican restaurants, too. Every day is an education and that is how it should be. Can’t wait for your next book!
My man’s out here teaching us how to cook some bomb ass food and chemistry like we’re 3 year olds. God bless him.
I love how you are able to create such magic in such a small work area. You've helped me get rid of big-kitchen envy.
That smug smile at the beginning wasn't because he was excited to show us another recipe. He was satisfied with his pun
Shabu is so cute when she finally gets the snack she’s been waiting for.
even better when she catches it
I love the *chomp* sound she makes
Whatever I'm cooking I keep a little bit - unspiced - for the dogs.
I’m awake cause there was a leak in my second story bathroom and we had an inch of water on the floor. Thanks for making the night a little better Kenji.
yikes .. good luck with that my friend
I hope you made a nice soup. You had two good ingredients right there.
A lot of older recipes claim that it's mandatory to clarify the butter, but it's usually not necessary. Those recipes were written by a bunch of old gheezers.
Well usually in indian cooking ghee is used, which is clarified butter, thats probably why recipes say you should... not because some old gheezers wrote it or something.. 😂
@@AgentC6H12O6 Thanks for clarifying. I was so gosht darn excited that I didn't have to use ghee because I had just run out. I was worried it would be a naan starter.
Tbf, in Indian/Pakistani households, ghee is just about mandatory lmao
Ghee only makes sense when you make large batches of it to always have it at hand. To clarify a single meal's worth of butter is not worth it at all, but if you live in a household where you use it for most meals it's totally worthwhile to make it regularly.
@@elleboman8465 Good point. I thought dealing with that much butter would be a slippery slope, but I guess it's worth it. Oil's well that ends well!
I had the ingredients and made this today! This was fabulous! I used a cast iron dutch oven. We buy lamb from a local farmer so I did use ground lamb. I did use a mortar and pestle for the cumin, coriander, and cardamon, and to mash the ginger and garlic with salt to make the paste. I doubled the recipe to feed 6 and 5 of them are boys, and added potatoes into the keema as well as the peas, and I used some frozen edamame to round out the peas. Oh yeah, I didn't have Kashmiri powder, and used Ancho. It was scarfed down, and not terribly spicy. I was told to make this again. This recipe is definitely doable.
Kenji, gotta say, I appreciate that your videos usually are as long as it takes to cook the dish. That, and your constant commentary - very helpful, informative & easy to cook along with.
This video just confirmed my belief that bay leaves is the bass player of spices. "You can't really hear it, but you'll notice right away if its taken out/muted"
Bay Leaves are one spice i can absolutely taste. Others can be so muted it is like why bother.
I'm still new to cooking though.
Thanks for the recipe. It turned out great.
Took the leftover keema and turned it into samosas!!. Pretty easy, took the Tortilla Land brand flour tortilla. Cut in half. Wet the edges so it can seal. Make a cone, fill it with keema, then seal it and bake it at 400F for 30 min, flipping half way through!
You can put Kheema into samosa as well tastes delicious.
These are an amazing experience to listen to even without being able to see the screen. I'm watching while working and doing homework/housework/cooking and I still am learning so much!
I often find that I sometimes get annoyed with myself for using the wrong vessel, dish, or utensil and then feel bad when I have to switch mid-cooking. That's one of the reasons I like watching you cook! You do the same, sometimes choosing a cooking vessel that doesn't work out and switching it mid-cook, but I don't get the impression you feel bad about it, like you made some sort of mistake. It's really freeing and validating to see that. Thanks for being you!
Always get hungry watching these.
what did one pea say to the other pea?
... muttar muttar
Cincinnati native here - Skyline/Gold Star are the big chains of the Greek "chili" but its essentially a meat sauce for hot dogs, spaghetti noodles, and fries
"Spaghetti noodles" so, spaghetti then? Why do Americans feel the need to add "noodles" after pasta styles when they're completely different things
I love Cincinnati spaghetti ❤️
PS I say spaghetti noodles too ;)
As a Indian I'm so impressed with your cooking style and use of masalas and this made me hungry I miss having mutton/chicken keema with naan or roti🤤
Thank you for sharing your creations with everyone. your food looks so good. I hope to try these dishes myself
Love your videos Kenji! I enjoy watching you cook the way you actually do in a real kitchen- not made pretty for a trendy video montage. Helps me gauge what is realistic while cooking.
My 3 year old "adds complexity" all over my house 😂
Same w my cats! Rar!!
Watching you cook has upped my kitchen game immensely
I always get blown away by your portioning and how little you must eat, and then remember you have two adults and a toddler, whereas I'm feeding two adults and two teen boys. Remembering when I'd make recipes for 4 and have leftovers for days fondly.
As an Indian looking for answers on why we do certain things the way we do it, I have been deeply frustrated. Even after spending countless hours watching YT recipe videos, I couldn't understand why do we put different spices at different stages of cooking? Or, why certain spices are always ground but some are never? Or, why do we need to let moisture completely evaporate from onions, ginger, and garlic before proceeding ahead? Or, why even bother with bay leaf if doesn't seem to have any noticeable flavor in the final dish? I learned a ton about my own cooking! Thank you so much Kenji. More Indian cooking please!!
learn how to cook then don't blame Indians u dumbass
30:24 Ohhh! So it’s like the Ikea effect, but you eat your furniture afterwards.
My wife and I made this for lunch today and it was great! Thanks Kenji, we love your channel.
This is my favorite dish my mom makes, we always have some in the fridge, eat it with rice, roti, a piece of bread, in an egg sandwich whatever, its so good!
Guess what I'll be making for sehri tomorrow and by making I mean ask my mom to make Keema Mattar.
Keema Matars shit ong
My favorite dish that my mom makes is kaali dal
The way I describe the quality that bay leaves impart is that they're similar to the effect of a tea. The flavor might be very subtle, but you get this particular aroma and feeling through your body especially in the chest that adds this deeper warmth and savoriness in a way.
I use kaffir lime leaves instead of bay usually
@@marcellseres4233 completely different flavor profile, but delightful
Two thumbs up for cooking one of my favorite dishes. 👍👍
I made this for dinner and it was legitimately one of the best things I've ever made. Thank you for the recipe!
Watching your new vids is my new morning ritual. Thanks for this great content!
So glad TH-cam suggested this video. I'm making this tomorrow. Looks so delicious. Thanks!
Made this today and can’t thank you enough. Excellent dish!
This is amazing. I will definitely be interested in the book if it is as informative as this.
literally my fav cooking show !!
Such a nice explanation on how the spices work on the chemical level, there is really no comparison using freshly grounded spices instead of regular bottled ones!!!
If you're seeing this the day it was posted and you're interested in buying that chef's knife, you should go to the store's website instead of the Amazon page Kenji linked - there's a special message from the owner for people coming from this video!
Cool move, Kan. Still can't afford a knife like that, but it's a cool move.
elangomat901 I'm glad someone saw it! And no, please don't buy my knife if you can't afford it. It is definitely a game changer to have a good knife in the kitchen, but it IS possible to live without it. Thanks again for pointing to my website (kankitchen.com). That said, our most popular VG-10 version (hammered blade, ebony handle) is actually slightly cheaper on Amazon with a coupon, at the moment. Cheers!
Just wished they shipped to the UK, then all I'd have to do is convince my wife
@@cellobarney Are there shipping options for potential UK customers? 😇
Owen I'm just a little uncertain about shipping there since the knife laws got implemented. If you know that I can ship to your specific address, go ahead; I just enabled it on the site. You're on your own with the Mrs., though. 😀
Dan Richardson please see my reply to Owen. If you don't think it will have trouble getting to your address, I'll go ahead and ship it. It's enabled on the site, now.
Great to see you make more Indian/that region dishes, great to see your perspective on it
Looks so delish! Thank you for this!!!
Waiting for that naan video.
Can’t believe you were able to cook all this in just over 30 mins! Usually it takes me over an hour without a wok.
And I never knew that the oil separating from the onions was a result of moisture drying out and “frying” starting! Really good point to understand and get a sense of when to add spices.
Love your shows.
Spot on. I would even add mint and coriander leaves to the keema during the cooking process.
I love that a highly skilled bay area chef knows his way around indian food.
2 tips I have learned from Kenji:
1) in an ice bath, remove ice from the bowl BEFORE you drain the water so you are not fishing out ice cubes from whatever was in the bowl
2) that herb drying trick!
Thanks Kenji!
My mom used to make this all the time for my brother and I. She's since passed away, but I still have her recipe. Thanks for bringing back some wonderful memories, Kenji.
Kenji doing alu jeera and kheema matar...with puns! I'm a fan for life!
Kenji I made this for my family this weekend, and it was a huge hit! Thanks for sharing!
You look like a guy who has everything, Kenji. I'm so happy for you. Maybe one day my life will be like that.
Kenji - My Indian cooking has truly taken off since I first read your explorations of channa massala via Seriouseats back in the day. I loved when you keyed into baking soda as a great way to get that rich brown onion effect, helping break em down by altering the ph. Baking soda has a new importance in my kitchen ever since. In this video I learned your tomato/grater trick. Beautiful and clever! Thank you so much for sharing your passion for cooking with the world while helping me please his family and community with my cooking!
when Kenji throw bunch unpeeled garlic in the mortar, it kinda makes me happy for a while that I don't need to peel garlic anymore.
Heyyy!! This from my place! :D my mum does this Kenji! After church we used to eat lamb keema! 😆
I just ordered some of this yesterday, it was delicious!
Oh mah goodness that looks DELICIOUS.
I made it today and it was wonderful. Thank you! 😋
I just made this. It’s far superior to anything I can order in our local Indian restaurants. Namaste home and cook this dish again!
Really impressed. Almost exactly the way my mom would make it. Far better than many well-known Indian chefs. FYI my favorite brand of basmati rice is Zebra.
Very authentic! Bon appetit, Kenji!
Thank you for this recipe , made it tonight and it turned out fabulous!! My family really enjoyed it😊
This was exceedingly informative and human. Thank you.
Omg looking so Good!!!
We nearly always have cubed potatoes incorporated as well, but I might serve it like this now.
The busy family way that most dishes start with is instead of fresh everything and waiting, quickly tempering ginger and garlic powder in oil, adding water and then rehydrating dried onions in that mix.
I remember a chef saying to me that good cooking is a function of heat and time. It would be really cool to get a video on your thoughts or tips on how to effectively control heat when cooking. It seems that all good cooks develop a sense for this as they gain experience, but it's something I feel I struggle with and have never gained any comfort over; either cooking things at too high or too low a temperature.
Watching you chop the onion with that big boi knife was satisfying
potatoes, rice, and bread, a carbohydrate triple threat i love it.
i must say that i am an avid (recent) fan of your video/cooking tutorial style. Very informative and twice as lovely. subbed and belled for sure!!
Yo man, your show is the best food learning source along Brad Leones' I'ts alive
yessss, keema butter naan wraps are amazing
Thanks for the water tip. I'm from Cincinnati and make that chili all the time and it's the first time I've heard it before. I'll try it next time.
Beautiful delicious cooking and puns. What's not to like here?
Awesome tip! Ialways wondered how restaurants got ground meat to that fine consistency!!
looks awesome. ground bay mixed with ground dried piri piri chilli is my favourite seasoning on grilled prawns.
Love this dish with white rice 🍛
Made this last night & it's one of the best new dishes I've made in the last year. Pretty simple, easy, and super tasty. I used some leftover ground beef from burger night - doing the water-thing with the meat makes a surprising difference to the texture. SO so good!
Loved this recipe. Took the left overs and mixed with a can of tomato sauce, made a great pasta sauce. Try it sometime.
THERES NO WAY IM ABOUT TO HAVE IT FOR DINNER WOW KENJI YOU ARE BRILLIANT
I like the way you do the tomatoes!
Love the pun, great video as always
Starting off with a fantastic pun, this is gonna be good!
Can I just say, the Lego spaceship analogy was fantastic.
12 seconds in and I'm already laughing out loud!! Love the puns!
Kenji - I made this and loved it. I did not have cinnamon sticks, so added a pinch of dry instead. Star anise is really fragrant. Delicious!
I made this for dinner tonight, so good!
that box grating technique is so greatt dam kenji!!
Yells: Dinner in two minutes.
Two minutes later, serves four fabulous dishes made with meticulous care.
Hope they know how lucky they are!
I've had your Wursthall Currywurst, when I visited the Bay Area last fall and thoroughly enjoyed it.
This is the best attempt at Indian food I have seen by an American. Kudos!
i use fresh Bayleaf, and it's amazing the flavour it gives, i can definitively notice when it's there
Bay leaves only add flavour to your dish if they are not as old as you are ^^ Source: Experiments with the spices in my parents' pantry that moved into it when my parents moved in a few decades ago. 🙈
We made this for dinner and had tons of leftovers, ended up using them as a filling for bao and it worked really well. Mindblowing.
Sue Chefferik would be so proud!
wonderful meal and fantastic channel.... best wishes from india :))
I've made your Chili several times and really enjoy it despite the 40 ingredients and 7 days of hard labor.
It must smell really good! Even Jamon came over for a treat.